CHICKEN BREAST SALTIMBOCCA - CWL CHEF PREPARED

Our Chicken Breast Saltimbocca is a prepared version of a traditional Roman dish made with veal, prosciutto, and sage. This equally delicious version is made with chicken breast (or pork scallopini) instead of veal. The chicken is wrapped in prosciutto and sage and ready to cook. Simply follow the instructions and you’ll have a wonderful easy-to-make rendition of a dish prepared in so many Roman kitchens and others around the world. Be sure to remove the toothpicks on either side of the breast that hold the prosciutto in place.

Chicken breast saltimbocca, wrapped in prosciutto and ready to cook
2 TBL all purpose flour
3 oz olive oil or clarified butter
8 oz Caper-sage sauce

Remove chicken breast saltimbocca from package. Dredge chicken in flour and shake off excess, and lay on sizzle platter. Heat a wide skillet to medium and add oil or clarified butter. When it sizzles, lay scallopine in butter and fry on each side for 4-5 mins, turning carefully half way through. Warm caper-sage sauce to bubbling in a saucepan or in microwave. Transfer chicken breast to a large warm platter or individual plates. Remove the toothpicks on either side of the breast that hold the prosciutto in place. Pour sauce over chicken and serve immediately.

Sicilian Cauliflower is a nice accompaniment to this dish.

©2020 Christopher Lee