Chicken Saltimbocca
Votes: 61
Time: 35 min.
Complexity: average
Servings: 6
Complexity: average
Servings: 6
Nutritional value per serving:
Calories 227, total fat 11 G., saturated fats 2 G., proteins 27 G., carbohydrates 4 G., fiber - G., cholesterol 63 mg, sodium 700 mg, sugar 1 G.
Calories 227, total fat 11 G., saturated fats 2 G., proteins 27 G., carbohydrates 4 G., fiber - G., cholesterol 63 mg, sodium 700 mg, sugar 1 G.
The amusing name of the Italian appetizer, saltimbocca, can be translated as "jump into your mouth." These delicious and mouth-watering meat rolls with a rich filling are fried in olive oil, then braised until done and served as an appetizer with wine or as a main dish with side dishes, depending on the size. Make small saltimbocca by pounding chicken fillet thinly and rolling it into a roll with a filling of prosciutto, spinach, and Parmesan. Simmer the remaining cooking liquid and drizzle it over the appetizer before serving.
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.
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:
- 6 chicken fillets, 100g each, beat until the pieces are evenly flat
- 6 thin slices prosciutto or ham
- 1 package (300 g) frozen spinach, thawed
- 3 tbsp. l. olive oil
- 1/4 tbsp. grated parmesan
- 1 can (400 g) of canned lightly salted broth
- 2 tablespoons freshly squeezed lemon juice
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Recipes with similar ingredients: chicken, spinach, lemon juice, Parmesan cheese, ham, prosciutto
Cooking the dish according to the recipe:
- Place the chicken breasts on a work surface. Season with salt and pepper. Place 1 slice of prosciutto on top of each breast.
- Squeeze the frozen spinach to remove excess water. Season with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of olive oil until completely coated.
- Arrange the spinach in an even, thin layer over the prosciutto slices. Sprinkle each portion evenly with Parmesan cheese. Starting at the short, pointed end, roll each chicken breast into a roll. Secure with a toothpick.
- In a large, heavy-bottomed skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the chicken rolls and cook until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer.
- Reduce heat to medium. Cover and cook until the chicken is just cooked through, 8-10 minutes. Transfer the rolls to a serving platter. Heat the liquid over high heat until it reduces to about 2/3 cup, about 5 minutes. Season with salt and pepper to taste.
- Remove the toothpicks from the chicken. Sprinkle the rolls with the reduced cooking liquid and serve immediately.
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