Monday, April 20, 2015

Chicken Saltimbocca

I love watching the Food network... it inspires me for my weekend cooking. I saw this recipe on Trisha Yearwood's show and it looked yummy! Gave it a try and LOVED it. I did tweak it a bit from reading the review's it sounded like it needed a bit more seasoning.... so I added Garlic powder, and crushed Italian seasoning on the chicken and basil in the ricotta cheese. This was delicious... but next time i make it I might use a really thin sliced Black forest ham. The Prosciutto was good, but couldn't really taste it with the chicken and it's really expensive. But loved this and the sauce.
Enjoy!

Chicken Saltimbocca
Adapted from Trisha Yearwood

Ingredients:
4 medium chicken cutlets
Kosher salt and freshly ground black pepper
Garlic powder
1/2 teaspoon or so Italian seasoning
4 paper-thin slices prosciutto
1/2 cup ricotta cheese
1 cup fresh spinach, chopped
1 heaping tablespoon chopped fresh basil, (I have said it before, I LOVE the tubes of chopped basil and other seasonings you find in the produce department at Walmart)
1 cup fresh spinach, chopped
3 tablespoons olive oil
Sauce ingredients:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth
1 tablespoon fresh lemon juice

Directions:
To prep, pound your chicken cutlets to about 1/2 inch or slightly thinner by placing in a zip loc baggie and pounding with a meat mallet. Also, chop your spinach. And I put the ricotta cheese in a bowl and seasoned with a pinch of salt and pepper and added one Tablespoon fresh basil, and stirred to combine.

Season both sides of the chicken cutlets with salt and pepper. I also sprinkled on garlic powder and then I crushed a pinch of Italian seasoning in between my fingers while sprinkling over the chicken. I did this on both sides of the chicken. Lay a slice of prosciutto on each piece of chicken, spread with some ricotta and top with some spinach.
 Roll up each cutlet and secure with a toothpick(—just a hint- DON’T use colored toothpicks! I did and had blue spots on my chicken). 

In a large skillet, heat the olive oil over medium heat. Sear the chicken, 1 to 2 minutes per side.
While Chicken is cooking make your sauce:
In a medium saucepan, melt the butter over medium heat. Add the flour to make a roux and cook, stirring, about 1 minute. The roux should have a wet sand consistency. Add the chicken broth and lemon juice. Bring to a boil, then reduce to a simmer and whisk constantly until thickened, about 5 minutes. Set aside.


Add the chicken broth mixture to the skillet and bring the liquid to a boil. Reduce the heat to low, cover, and simmer until the chicken is cooked through, about 10 minutes. Transfer the chicken to a serving platter, remove the toothpicks and spoon over the pan sauce.

1 comment:


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