Stuffed Saltimboca with Arugula and Tomato Salad

Votes: 1

Time: 8 hours 40 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 553, total fat 32 G., saturated fats 16 G., proteins 46 G., carbohydrates 20 G., fiber 3 G., cholesterol 152 mg, sodium 1197 mg, sugar 4 G.

The chicken breast is brushed with herbed ricotta, rolled into a roulade, and wrapped in thin slices of prosciutto. At this point, the roulade can be refrigerated if making ahead. Just before serving, bake the saltimboca and serve with a light arugula and tomato salad topped with crispy garlic breadcrumbs.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup fresh ricotta
0.5 tbsp. grated parmesan
8-10 fresh sage leaves, very thinly sliced
A little milk or cream 10%
4 boneless, skinless chicken breast halves
8 slices prosciutto
Extra-virgin olive oil, to drizzle
3 tablespoons of butter
3 cloves garlic, finely chopped
1 tbsp. panko breadcrumbs
1 tbsp fresh thyme leaves, chopped
A couple of handfuls of arugula, stems removed
4 plum tomatoes, thinly sliced lengthwise

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, thyme, sage, arugula, tomatoes, prosciutto

Cooking the dish according to the recipe:

Mix ricotta with 1/4 cup Parmesan, sage and milk, and season with salt.
Cut each chicken breast in half horizontally, cutting almost all the way through the thin part. Open the breast like a book and pound it with the flat side of a mallet to a thickness of 0.3-0.5 cm. Season the cutlets with salt and pepper.

Place a spoonful of ricotta in the center of each chicken breast and roll it up. Wrap each roll with two slices of prosciutto, slightly overlapping them. Wrap each roll in plastic wrap and refrigerate overnight.
Preheat oven to 200°C.
Unwrap the chicken rolls and place them on a rimmed baking sheet or in a shallow baking dish. Drizzle with olive oil and bake until the chicken is cooked through and the prosciutto is crisp, 20-25 minutes.
Meanwhile, melt the butter in a small skillet over medium heat. Add the garlic and cook, stirring, for 2 minutes. Add the panko and thyme and cook, stirring, until the breadcrumbs are golden. Remove from heat and stir in the remaining 1/4 cup Parmesan.
Divide the chicken among plates. Arrange the arugula next to the chicken and sprinkle the arugula with tomatoes and garlic breadcrumbs.

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