Chicken Saltimbocca with Roasted Grape Tomatoes and Kalamata Olives
Chicken bundles stuffed with garlic, prosciutto, fresh sage. The roasted grape tomatoes and Kalamata olives produce a delicious juicy sauce to spoon over the chicken.
Servings: 4 people
Calories: 599kcal
Ingredients
- 4 boneless skinless chicken breasts
- Salt and ground black pepper
- 8 cloves garlic minced
- 24 fresh sage leaves
- 8 slices prosciutto
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter
- all purpose flour
- 1 pound grape tomatoes halved or 2 pints
- ¾ cup Kalamata olives chopped
- ¼ dry white wine
Instructions
- Heat the oven to 400 F
- Carefully split each chicken breast in half horizontally to create two thin halves, continue until you've cut all of the breasts in half.
- Use paper towels to pat them dry.
- Place each piece of chicken between sheets of plastic wrap spritzed with cooking spray before adding the top piece of wrap.
- Use a mallet or rolling pin to gently pound to an even thickness, about ¼ inch.
- Season each piece with salt and pepper -- go light with the salt because of the prosciutto.
- Sprinkle the minced garlic over the top side of each piece of chicken.
- Arrange 3 sage leaves over each piece of chicken, then top with one thin slice of prosciutto. With the sage and the prosciutto on the inside, roll up the chicken into a tight bundle starting at the smallest end. Secure with a toothpick.
- Dredge the bundles in the flour to lightly coat all sides. Tap off excess flour.
- In a large oven-safe skillet over medium-high, heat the oil and butter. Once it is heated use tongs to carefully place each bundle, seam side down, in the skillet. Brown for 3 to 5 minutes, then turn and brown for another 3 to 5 minutes. The time will vary with the thickness of the chicken rolls. Don't overcook because they will finish in the oven.
- Add the tomatoes, wine, and olives to the skillet, then place in the oven and roast until the bundles reach 165 F at the center, about 10 to 12 minutes. Serve the chicken over organic quinoa and spoon the roasted tomatoes and Kalamata olives with some juice over the chicken and quinoa
Notes
- If you are prepping ahead of time, wrap the chicken in plastic wrap before dredging in flour. Do this step right before sautéing in skillet.
- If you don't have oven safe pan, put glass Pyrex dish in oven as you are preheating the oven. Once you've sautéed the chicken in the skillet, carefully remove the dish from the oven and put the bundles in the dish and add the grape tomatoes and Kalamata olive with the chicken.
- Finish as you would with the skillet in the oven.
Nutrition
Serving: 4g | Calories: 599kcal | Carbohydrates: 9g | Protein: 52g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 178mg | Sodium: 772mg | Potassium: 1205mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1410IU | Vitamin C: 20.1mg | Calcium: 63mg | Iron: 1.8mg