Simple Chicken Saltimbocca
Prosciutto wrapped parcels of chicken breasts rolled up with cheese, sauteed with shallots and then finish baking in the oven with stock, sage and white wine.
Ingredients
- 1 lb chicken breasts thin
- 4-6 Slices prosciutto
- 4-6 Slices Provolone mozzarella or fontina
- 3 Tblsp. Sage chopped
- 1/2 cup white wine or vermouth
- 3/4 cup Stock
- 1/2 stick butter
- 2 Tblsp olive oil
- 1 Small/Medium shallot diced
Instructions
- Pre heat oven to 425 F.Lightly season each breast with salt and pepper. Lay breasts out flat and place cheese on top. Trying not to go out over the edges of the chicken. Roll each piece of chicken up as tightly as possible then wrap a slice of prosciutto, repeat until all the chicken are stuffed and wrapped.
- Secure each piece of chicken with kitchen twine. Wrap once around the center and then criss cross and tie.
- In a skillet saute 1/2 the butter and a few Tblsp of olive oil. Cook the chicken on both sides, Aprox. 7-8 minustes. Do not overcrowd the pan. It is ok to work in batches. Place cooked chicken into a baking dish.
- Add shallots and a pat of butter, saute a few minutes and then Deglaze the pan with white wine and bring to a simmer. Then add the stock, sage leaves. Bring to a simmer and then pour over the chicken. Cover and Bake for 20 mins. until or until the chicken is completely cooked through and the sauce has thickened a bit. *keep the foil on for 20 mins and then off for the remaining time*
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