No. 1 : Quick Recipe
Easy Chicken Saltimbocca with Herbed Veggies
- 6 TBs Fresh Rosemary, Sage or Thyme, Plus More for Garnish, divided
- 1 Zucchini, 1 Yellow Squash, 2 Red Onions and 2 Red Peppers, sliced
- 5 TB Olive Oil, divided
- Sea Salt and Freshly Ground Pepper to Taste
- 4 Boneless Skinless Chicken Breasts cut in half horizontally
- 8 Slices Thinly Sliced Prosciutto
- 1 Cup Verdejo (or other crisp white wine like Pinot Grigio)
- 2 TB Lemon Juice
- Kitchen Twine
Preheat the oven to 400F. Place the sliced veggies on a parchment lined sheet tray and toss with 3 TB herbs, 3 TB Olive Oil and sprinkle well with salt and pepper. Slide into the oven and roast for 20 – 30 minutes or until crisp around the edges and browned.
Lay the chicken breasts out on a cutting board. Sprinkle with the remaining herbs and salt and pepper. Cover each breast with a slice of Prosciutto. Roll up each breast tightly and tie with kitchen twine. Season well with salt and pepper.
Heat the oil in a large sauté pan over medium high. Place the chicken in the skillet and sauté until golden brown. Add the wine and lemon juice, cover and simmer on low for 20 -30 minutes or until done. (165F on an instant read thermometer. Serve with roasted herbed veggies and if desired, a side of polenta or rice.
No. 2 : Kitchen SCOOP
What’s a saltimbocca? The Italian word means “jumps in your mouth” and it refers to a classic Italian recipe of thinly sliced veal that is layered with prosciutto and then rolled and cooked with wine and herbs. We’re substituting chicken for the veal in this recipe, but otherwise it uses the same ideas as the original.
No. 3 : Clever Idea
I use Kitchen Twine to create lots of different recipes. I use it to roll up chicken like in this recipe, a white fish filet filled with pesto, a pork tenderloin with mushrooms or to create a Beef Braciole – called Involtini in Italy – that is flank steak stuffed with onions, garlic, herbs and veggies. In Germany, this type of rolled meat or poultry is called Roulade. In other parts of Europe, rolled, stuffed and tied meat is called a “Bird” whether or not is made with Poultry!
No. 4 : CHEERS
Its definitely Verdejo season! What’s that you ask? It’s any season that we enjoy crisp salads, light fish dishes, veggies and chicken full of herbaceous flavors. If you are a fan of Pinot Grigio, you’ll notice acidity and fruit forward flavor like the Pinot – but Verdejo is rounder and more mouth filling, and lots more aromatic! The aroma and taste of apples, pears and juicy pink grapefruit make this straw-yellow colored wine deliciously “fruit forward”.