Saltimbocca of Chicken

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Saltimbocca of Chicken

Postby NCPaul » Sun Jun 17, 2012 12:29 am

This is form "Cooking by Hand" by Paul Bertolli. Start with a skin on chicken breast.

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Remove the breast from the bone and small filet (pull the tendon off of this piece).

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You'll need two fresh sage leaves per breast from your garden or the neighbors. You'll also need a slice of prosciutto and some fontina cheese.

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Starting from the side away from the breast bone, cut a pocket as large as you can manage without cutting through the breast with your knife parallel to the cutting board (no cutting yourself please).

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Add the sage then the ham.

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Fashionably late will be stylishly hungry.
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Postby NCPaul » Sun Jun 17, 2012 12:38 am

Now the cheese.

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Use the filet to seal up the cavity of good.

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Start the chicken skin side down in a hot dry pan. Season with salt and white pepper.

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Flip when you have good color (GBD) on the skin.

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You can lean the breasts against each other to cook the sides.

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Fashionably late will be stylishly hungry.
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Postby NCPaul » Sun Jun 17, 2012 12:47 am

When the chicken is almost cooked through, drain any accumlated fat.

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You'll need two more things, chicken stock and a splash of vermouth or white wine. I used about a half cup of stock. Add this to the pan with the skin side up.

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Cook the stock and wine down to made a light pan sauce and to finish cooking the chicken through. FTW :D

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Fashionably late will be stylishly hungry.
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Postby Vindii » Sun Jun 17, 2012 12:41 pm

Looks good. I'll have to try it.
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