Chicken Saltimbocca

"Saltimbocca" in Italian, means "jumps in the mouth", and this savory dish that combines chicken with prosciutto will certainly live up to its name. Paired with creamy polenta and sauteed greens to round out the flavors.

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Prep Time 20

Cook Time 40

Course Main Course, dinner, entree

Servings people

Calories 480 kcal

Equipment

Cutting Board
Knife
Sauce Pot
Rubber Spatula Or Wood Spoon
Shallow Dish
2 Large Saute Pans
Tongs
Baking Tray

Ingredients (2 Servings)

2 each Chicken Breast, 6ozw pkg
2 each Prosciutto, slice
1/2 ozw Fresh Parsley
3 ozw Cherry Tomatoes
1 each Yellow Squash
4 each Sage Leaves
2.5 ozw Spinach
1 each Shallot
2 cloves Garlic Clove
1/2 cup Polenta, instant
2 pkgs Chicken Stock
1 tsp Cornstarch

Instructions

Preheat oven to 425F. Mince shallot and garlic. Heat heavy-bottomed saucepot over medium-low heat, add 1T | 2T oil and saute 1t | 2t minced shallot and 1t | 2t minced garlic for about 2 min. Add 1C | 2C polenta and mix for about 1 minute.
Add 2C | 4C chicken stock and 1C | 2C rice milk and allow to cook (stirring occasionally) until polenta is cooked through and softened, about 30 minutes. If the polenta is too thick add more water or rice milk. Once it has reached desired consistency, mix in 1T | 2T of margarine and season with salt and pepper to desired taste.
Combine rice flour and 1/2t | 1t pepper in a shallow dish. Pat chicken breast dry with paper towels. Place 2 sage leaves lengthwise on each cutlet, then wrap a prosciutto slice around the middle of each cutlet, encasing sage. Flatten with the palm of your hand to help the prosciutto adhere to the chicken. Dredge cutlets in seasoned flour; tap off excess.
Heat 2T | 3T of oil in a saute pan over medium heat. Add chicken breasts to pan and cook until golden brown and prosciutto is crisp, 2-3 minutes. Turn cutlets over and cook until *golden brown, adding more oil if needed. Remove from saute pan. Stir in 1/2C | 1C white wine (optional) or use 1/2C | 1C chicken stock to deglaze the pan, and simmer over med-low heat until reduced by half, approximately 5 minutes.
Juice 1/2 | 1 lemon. In pan used to saute chicken, stir in lemon juice, 1/2C | 1C of chicken stock, 1t | 2t minced garlic. Simmer 3-5 minutes to reduce. Turn heat to low and whisk in 2t | 1T margarine. Adjust seasoning with salt and pepper and add 2t | 1T chopped fresh parsley. Return chicken breast to finished sauce.
Heat 1T | 2T of oil in a different saute pan over medium heat. Slice squash and add with cherry tomatoes to heated pan. Saute for about 2 minutes. Add minced 1t | 2t garlic and 1t | 2t shallot and cook for another minute. Add spinach leaves and a small splash of water. Cook until spinach is wilted and season with salt and pepper. Plate with finished polenta, chicken, and sauce. Serve & Enjoy!

Recipe Notes:

lf the chicken breast is getting too dark while searing, place them on a baking tray and finish cooking in the oven until the internal temperature is 165F.

OTHER SUPPLIES NEEDED:

Vegetable Oil
Salt and Pepper
White wine (optional)

INGREDIENTS:

Chicken (71.2%), FRESH YELLOW SQUASH (41%) [YELLOW SQUASH], CHERRY TOMATOES (17.8%) [CHERRY TOMATOES, TOMATO PUREE, SALT, CITRIC ACID ], ORGANIC POLENTA
(16.7%) [100% ORGANIC CORN], Spinach (14.8%), Chicken Broth Concentrate (11.9%) [CHICKEN STOCK, MALTODEXTRIN, NATURAL FLAVOR, CHICKEN FAT, SUGAR, SALT, YEAST
EXTRACT, AND XANTHAN GUM.], PROSCUITTO DRY-CURED HAM (11.7%) [PORK AND SEA SALT ], Shallots (6.3%), Parsley (3.1%), Garlic (1.3%), ORGANIC CORNSTARCH (0.84%)
[ORGANIC CORNSTARCH ], Sage Leaf (0.74%) [sage], Black pepper (0.24%), Kosher salt (0.06%) [Salt, Yellow Prussiate Of Soda (anti-caking Agent)]

Nutrition

Serving: 134.4gSodium: 930mgCalcium: 100mgSugar: 6gFiber: 5gPotassium: 1120mgCholesterol: 155mgCalories: 480kcalSaturated Fat: 3gFat: 10gProtein: 54gCarbohydrates: 46gIron: 3.6mg

Keyword chicken

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