March 24, 2009

Chicken Saltimbocca

I will be the first to admit that I'm not exactly a huge chicken fan. I just think it's a bit bland, and would much rather be eating its red meat counterpart. That being said, I am currently in serious need of a detox. I visited one of my nearest and dearest in Nashville this weekend, and literally ate my way through the city. From BBQ and cheap and greasy Mexican to lots of gravy and late night taco bell - people, it's amazing I even made it to the plane without having a heart attack.

That being said, full on healthiness at this point would be way too much of a shock to the system. So, I give up the read meat and get a little cheese/prosciutto. Not too terrible a trade off. And, because the chicken is pounded out nice and thin and loaded with yummy tasting stuff, it was anything but bland. In fact, it was so filling that I didn't even crave dessert (I did have a glass of wine though - like I said, I don't want to totally throw myself into a tizzy).

I have reined in the recipe a bit to 4 servings of chicken (from the original 6), but Brad ate more than one piece, so if you have hungry guys (or gals!) at home, you might want to make a bit more.


Chicken Saltimbocca
Slightly Adapted from Giada De Laurentiis

4 (3-ounce) chicken cutlets, pounded out thin and even
salt and pepper
4 thin slices prosciutto
1 (10-ounce) box frozen chopped spinach, thawed
3 tablespoons olive oil
1/4 cup grated Parmesan
1 (14-ounce) can low-sodium chicken broth
juice from half a lemon
  • Sprinkle chicken with salt and pepper.
  • Place one piece of prosciutto on top of each chicken cutlet.
  • Strain thawed spinach, and squeeze with hands to remove excess water.
  • In a small bowl, combine spinach with 1 tablespoon oil and salt and pepper.
  • Place a thin layer of seasoned spinach on top of prosciutto.
  • Evenly sprinkle Parmesan over all 4 cutlets.
  • Roll each cutlet up like a jelly roll and secure in the middle with a toothpick.
  • Heat remaining olive oil in a skillet over high heat.
  • Brown chicken on both sides (just a few minutes per side).
  • Add chicken broth and lemon juice, and scrape browned bits off bottom of pan.
  • Bring to a boil, then cover and reduce heat to medium for 8-10 minutes.
  • Set chicken aside and tent to keep warm.
  • Turn heat to high and simmer liquid until it is reduced to about 2/3 cup (about 5 minutes).
  • Season liquid, if desired.
  • Place chicken on plate and remove toothpicks. Top with sauce and serve.

29 comments:

Donna-FFW said...

This looks delicious. Ive made it before but wasnt happy with the version I tried. I'll have to try this one. It appears so moist, and the filling must be so tasty.

Melissa said...

This looks like a yummy one, especially with the prosciutto in there. :)

Elra said...

This such a delicious dish, I really like this specialty. Very scrumptious.
Cheers,
elra

Sara said...

This looks great, I love saltimbocca. I think it's hard to go wrong when prosciutto is involved!

sugarlens said...

I have never been to Nashville, but my friend and I played with the idea that we may visit together this summer. I guess a weekend is plenty?

I actually cook mostly with chicken, but that's because I don't really know how to cook with other meats. That looks delicious! I will have to add that to my ever-growing list of things to make.

5 Star Foodie said...

This chicken saltimbocca looks wonderful! It's a great preparation that really adds the flavor to the chicken and keeps it moist and delicious!

A Feast for the Eyes said...

This is definitely not boring looking chicken... it looks delicious. Love those asparagus, too?
I'll bet that tasted fantastic with a glass of wine. Great job!

Lynda said...

This looks delicious and easy to make!I haven't made this before, but it's time I did.

Culinary Wannabe said...

Hi Donna - It was really moist, and I think it was the sauce that really sold me on it.

Hi Melissa - Can't go wrong with bacon!

Hi Elra - Thank-you!

Hi Sara - Agreed!

Hi Sugarlens - You should go! Nashville is a great city - lots to do and see (especially all the live music), but still has a really nice southern feel. I'm already planning my next trip back.

Hi 5 Star Foodie - Definitely. This was one of the most moist chicken dishes I've ever made.

Hi Debby - They are roasted asparagus. And wanna know something funny? I forgot to cut off the ends and Brad took one bite of them and was like "what the heck did you do to the asparagus?!"

Hi Lynda - It really was a snap to put together. But it came out lookin' and tastin' pretty fancy.

Debbie said...

I've never made this but it looks fantastic!!!

Helene said...

I am a huge chicken fan so I would enjoy your dish.

Talita said...

What a different name! The dish looks very tasteful!

Jenny said...

Looks delicious:)

Junglefrog said...

O those weekends when we go all out... This seems like a great way to get yourself back together though! If you think chicken is bland you should maybe try a 'real' chicken. I was shocked at the difference in flavour between the 'regular' chicken and the ecologically friendly chicken.. Huge huge difference!! in the meantime; your chicken saltimbocca sounds delicious!

Kendra said...

Looks amazing!

Kerstin said...

Yum - this looks really tasty! I agree that chicken needs a little dressing up :)

noble pig said...

I love chicken this way with the prosciutto....very flavorful.

Laine Moore said...

oh yum!! I will have to try this! looks delicious

~Carole said...

I know what you mean about chicken being bland sometimes. I've printed this recipe to try.

I also know what you mean about going crazy with eating while on vacation. :-) Been there, done that.

Culinary Wannabe said...

Hi Debbie - Thanks!!

Hi Helene - You are lucky to really love something that is so good for you!

Hi Talita - It was super tasty with the prosciutto and cheese.

Hi Jenny - Thank you!

Hi Junglefrog - Do you mean using an organic chicken? I have been buying organic meat for about a year now. Ever since I read that book Skinny B****, and it totally freaked me out about all the chemicals and things.

Hi Kendra - Thanks!

Hi Kerstin - I can't imagine just eating a plain ol chicken breast with nothing special going on.

Hi Noble Pig - Definitely!

Hi Laine Moore - I'm sure you will really like it.

Hi Carole - The eating is usually what I look forward to the most about vacation! :)

Lori Lynn said...

I'm with you on the chicken, it is OK, just not a favorite, but what you did here really sounds great.
LL

Maria said...

My hubby would love this one!

Sarah Caron said...

Oooh. That looks delish. I think the key with chicken is that it can't be eaten plain. If it is, then it's bland. But dress it up like you did here and it's fantastic.

Foodie with Little Thyme! said...

Looks very good. Hope you are a chicken fan now. So many things you can make with chicken.

Grace said...

first and foremost, i'd make this just so i could say "saltimbocca." what a fun word. secondly, it's a great dish! nicely done. :)

Junglefrog said...

Not sure if that would be called organic. I do get the terms mixed up a bit sometimes, but it comes down to a chicken that has had the space to move around and therefore has more muscles as a chicken that isn't allowed to move. Hope that makes sense!

Chef Fresco said...

Mm Looks good! I love spinach with anything. . . I'm sure Michael would absolutely love the addition of prosciutto!

Jescel said...

oh this is soo good.. i love asparagus and spinach, so this dish is winner to me.. i prefer chicken over red meat, actually, that's why :oD

Sophie said...

MMMMM...this looks so delicious!! I will make this for the upcoming birthday of my husband!! thanks a lot!!!!