Saltimbocca's name means to “jump in the mouth” with flavor. It is a restaurant dish, but at home on a weeknight, a chicken breast version makes a very tasty facsimile. Pound the chicken and marinate it in a mixture of chopped sage, garlic and olive oil, then brown it quickly before it goes under the broiler with cheese and a slice of prosciutto. Fried sage leaves make a savory garnish. There’s no sauce. Wilted spinach is the best accompaniment by far. Actually, it fits right in with the current nostalgic trend toward retro Italian-American cooking.
Category: Main Dish
Cuisine: not set
1 1/2 pounds boneless skinless chicken breast cut into 4-ounce
Salt and pepper
1 tablespoon chopped sage plus 24 large sage leaves
2 cloves smashed to a paste
1 pinch red pepper flakes optional
6 slices prosciutto
6 slices fontina cheese (about 4 ounces)
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