Forevermama's Chicken Saltimbocca Recipe

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Forevermama's Chicken Saltimbocca
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Ingredients
11
Count
Nutrition
374
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. With the smooth side of a meat mallet, pound chicken breasts between sheets of plastic wrap to a thickness of slightly over 1/4-inch.
  2. Cut each pounded breast in half in order to make regular size cutlets. If using large size chicken breasts, you may need to cut them into thirds.
  3. Place 4 fresh sage leaves on the under-side of each pounded chicken breast. Cover leaves with prosciutto (you may need to use more than one slice of prosciutto so as to fully cover breast). Pound very lightly with toothy side of meat mallet to help adhere sage leaves and prosciutto to breast (be careful not to tear through).
  4. Dredge chicken in flour and shake off excess, being careful not to dislodge prosciutto and sage. Place chicken on a large platter or cookie sheet. Place in refrigerator for 10 - 30 minutes (this will help flour to glue itself to chicken resulting in a better fry).
  5. Meanwhile, chop remaining sage leaves for a total of 1 T, set aside.
  6. Place a heavy skillet over medium-high heat. Once skillet is hot, add enough olive oil and heat through.
  7. Sauté chicken about 2 - 3 minutes per side or until golden and just cooked through. Remove chicken to a clean platter.
  8. Immediately top mozzarella on each cutlet while chicken is still hot. Sprinkle a few drops of freshly squeezed lemon juice on each cutlet. Cover immediately in order to help cheese melting process. (This works best if using a platter with a full coverage lid such as corning ware).
  9. Remove any excess olive oil in order to end up with at least 2 – 3 tablespoons oil remaining in skillet. Add marsala or port and white wine to hot skillet and let boil, scraping up browned bits, for 1 minute. Add stock to skillet and boil until reduced to 3/4 cup. Add chopped sage. Simmer 1 minute. Adjust seasoning with black pepper and salt if necessary (salt may not be needed depending on saltiness of chicken stock and prosciutto). Pour sauce carefully to the side edge of platter, being careful not to pour quickly over chicken so as to keep mozzarella in tact.
  10. NOTE: Most of the time I double and even triple the sauce.
  11. Fresh sage in this dish is a Must, the dry will not be the same and will result in something different.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 374.27 Kcal (1567 kJ)
Calories from fat 194.35 Kcal
% Daily Value*
Total Fat 21.59g 33%
Cholesterol 76.73mg 26%
Sodium 845.51mg 35%
Potassium 288.94mg 6%
Total Carbs 17.81g 6%
Sugars 0.32g 1%
Dietary Fiber 1.33g 5%
Protein 22.89g 46%
Vitamin C 3mg 5%
Iron 1mg 5%
Calcium 130.6mg 13%
Amount Per 100 g
Calories 198.88 Kcal (833 kJ)
Calories from fat 103.27 Kcal
% Daily Value*
Total Fat 11.47g 33%
Cholesterol 40.77mg 26%
Sodium 449.28mg 35%
Potassium 153.53mg 6%
Total Carbs 9.47g 6%
Sugars 0.17g 1%
Dietary Fiber 0.71g 5%
Protein 12.16g 46%
Vitamin C 1.6mg 5%
Iron 0.5mg 5%
Calcium 69.4mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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