Continuing with the thought of food….

By Silver Blue

…this is a take off of one recipe that was shared with me, for Chicken Saltimbocca, which, if you’re not familiar with, is chicken with sage, prosciutto ham, and cheese, cooked in a wine sauce.

I tarted it up a bit with extra prosciutto on top (you have to be careful, it’s very salty), and served it up with brown rice (cooked in chicken broth) and green beans.

Simple food items, taken to a whole new level, by the combination, and by a lot of love in the preparation. Being that I haven’t included the recipe over on thewannabegourmet.com, I’ll share it here:

4 skinless, boneless chicken breast halves
1/2 cup shredded Parmesan cheese
1 clove garlic, finely chopped
4 teaspoons butter
4 ounces thinly sliced prosciutto
10 ounces sliced whole milk mozzarella cheese
1/3 cup white wine (I use Pinot Grigio-Sauvignon Blanc)
2 Tbsp. butter, melted
1 Tbsp extra-virgin olive oil
1 pinch black pepper

Preheat oven to 325 degrees F (165 degrees C).

Pound chicken breasts flat, and lay them on work surface. Sprinkle liberally with Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese. Reserve some of the prosciutto to place on top of the chicken. Roll up each chicken breast, and secure with toothpicks.

In a 9×13 inch baking dish, combine white wine, melted butter and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.

Bake in preheated oven for 30 minutes, or until chicken is no longer pink, and juices run clear.

Garnish with fresh sage leaves (optional), and serve!

Silver Blue, who is thankful for the taste of life that he finds every day… and for the one person who brings it his way. 🙂

Published by Silver Blue in chicken, gourmet, Photography, recipe, saltimbocca, tasty