Stuffed Chicken Breasts Saltimboca-style
Chicken Saltimboca is an Italian dish that features cooking a layer of prosciutto and sage leaves on top of a thinly-sliced chicken breast- then served with a white wine sauce. However, I’ve adapted the recipe to include stuffing the prosciutto (and cheese) inside each chicken breast and then oven-baking them. This ensures that the chicken is luscious and tender as the juices from the meat and cheese permeate the meat. I also find that my version is easier to make since it’s not necessary to first pound the chicken breast into a thin layer.
After cooking the meat (first on the stove-top, then in the oven), a delicious white wine sauce is served on top- making for a perfect company dish! I’ve also included an optional recipe for polenta which makes a nice accompaniment to the dish.
You’ll notice in the top photo that a small bone is sticking out of the top of the breast. This is called ‘frenching’ the chicken breast which I learned from a video tutorial. I thought it added a nice touch to the presentation but it does require some extra work, such as first cutting up a whole chicken in order to attach part of the chicken wing to the breast (sorry, I couldn’t help myself)!
The Process
First, make a 3-inch deep cut into the side of each chicken breast. Then wrap a thin slice of prosciutto around either a thin slice of Provolone or Mozzarella cheese, and insert into the pocket.
Fry in olive oil on the stovetop for about 3 minutes, including three fresh sage leaves. Then transfer to oven for a further 10 minutes.
Remove chicken from pan; add wine, chicken stock, lemon juice, and remaining three sage leaves to pan drippings to make the sauce, strain then add butter to thicken.
To serve, add chicken breast to plate and add sauce on top. Buon appetito!
Using a small sharp knife, make a 3-inch deep cut down one side of each chicken breast to form a pocket. Wrap one piece of prosciutto around one piece of thin mozzarella cheese and insert into the pocket of each chicken breast. Carefully insert 1 tsp of butter into the pocket. Salt and pepper each chicken breast. Pre-heat oven to 375 F. Place the oil in a fry pan (skillet) over medium heat. When the oil is hot, place the chicken breasts skin-side down in the pan and add 3 sage leaves. Cook for 3 minutes until the skin turns golden brown. Turn each breast over, then cook in the oven for about 10 more minutes until the meat is cooked through (be careful not to over-cook). Set chicken pieces aside and wrap in foil to keep warm. Retain the cooking juices/liquids in the pan. (However, if the liquid is to 'fatty', you can slim off some of the excess). Add the wine and remaining three sages leaves to the pan and bring to a soft boil, then add the chicken stock and lemon juice. Lower heat and cook until the sauce reduces to about half. Strain then stir in the butter to thicken, add salt and pepper to taste. For the Polenta: Bring the water, milk and salt together in a medium-sized saucepan to a soft boil. Stir in the polenta, reduce heat, continue stirring until mixture thickens. Add the parmesan cheese and butter. Mixture should be creamy in texture. To serve, add the cooked chicken breast to the p[ate, cover with some sauce, serve polenta on the side.Stuffed Chicken Breast 'Saltimboca'
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