Chicken Saltimbocca

Have you ever tried to come up with yet another way of preparing chicken breast? This is an amazing, quick dinner option, that looks and tastes like a gourmet meal.

Chicken Saltimbocca is an Italian dish which means “jump in the mouth.” And it really does.

Each mouthful will make you close your eyes and savor the juicy, moist chicken topped with crispy, golden prosciutto. Prosciutto is a cured ham, and it gives so much flavor to the chicken. Since chicken tends to dry out so quickly, this is a perfect way to cook it. The prosciutto crisps up in minutes, allowing the chicken to remain moist inside.

Yields: 4 servings

Ingredients:

3 boneless, skinless chicken breast halves

9 thin slices of prosciutto

1/4 cup flour

salt, pepper

Canola or vegetable oil

Slice the chicken in half horizontally and cut the top part in half, you will have 9 pieces of chicken cutlets. Season one side of the chicken with salt and pepper and dredge the chicken in flour. Place the prosciutto on top of the unseasoned side of each chicken cutlet.

Since the prosciutto is salty, it will flavor the chicken underneath and you only need to season the underside of the chicken.

Heat 1-2 Tablespoons of oil on medium high heat in a skillet until the skillet is very hot and add the chicken, prosciutto side down.

Don’t use a non-stick, skillet; the chicken and prosciutto will not brown as well as if you use a regular skillet.

Do not touch the chicken. Cook for about 2 min, until the prosciutto is golden brown and crispy. It will easily release from the skillet. If you try to turn it and it doesn’t release, leave it alone for a few more seconds.

Cook for about 1-2 more minutes on the second side. If you get prosciutto that has a more even texture, and isn’t divided into sections, like mine is, the chicken will look even prettier.

 

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