Recipe courtesy of Lou Diamond Phillips
Chicken Saltimbocca
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 541
- Total Fat
- 13
- Saturated Fat
- 3
- Carbohydrates
- 34
- Dietary Fiber
- 2
- Sugar
- 0
- Protein
- 68
- Cholesterol
- 204
- Sodium
- 785
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
Juice of 1 lemon
1/2 teaspoon herbs de Provence
Salt and freshly ground black pepper
6 boneless, skinless chicken breasts, pounded thin
6 fresh sage leaves
6 thin slices prosciutto
Extra-virgin olive oil
2 cups all-purpose flour
Directions
- Preheat the oven to 200 degrees F.
- In a large baking dish, whisk the lemon juice with the herbs de Provence, 1 teaspoon salt and 1/2 teaspoon black pepper. Add the chicken and toss to coat. Marinate the chicken for a few minutes.
- Remove the chicken from the marinade and place 1 sage leaf on each piece, and then wrap each in 1 slice prosciutto. Sprinkle with salt and pepper.
- Heat a large skillet over medium-high heat and add a few tablespoons olive oil. Dredge 2 chicken breasts in the flour, and then add to the hot oil. Cook until the chicken is cooked through, about 3 minutes on each side. Transfer the chicken to a baking sheet and keep warm in the oven. Repeat with the remaining chicken, adding more olive oil if needed.