Saltimbocca alla Romana is typical Roman fare. It’s as easy to make as it is delicious – as its name implies – “Saltimbocca” literally translates to “jumps in the mouth.” In Rome, it’s made with super thin slices of veal topped with sage leaf and seared with Prosciutto. It can be rolled, or cooked flat. Here, we’ve simply translated the recipe and technique to thinly sliced chicken breasts for a quick weeknight meal. Risotto alla Milanese and baked Acorn Squash provide the perfect balance of texture and flavor. Our niece, Katie, said this is one of her all-time favorite meals we’ve made for her – hopefully, it will become a favorite of yours, too!
|A Perfect autumn meal!|
- 3 Thin-sliced Chicken Breasts
- 3 thin slices Prosciutto
- 8 sage leaves
- 2 Tablespoons Butter
- 2 Tablespoons Olive Oil
- ¼ cup white wine
- Lay Chicken Breasts on a plate and place a sage leaf in the center of each one.
- Cover each of them with a thin slice Prosciutto.
- In a large skillet, over medium heat, melt Butter and add Olive Oil.
- Fry sage leaves in butter & oil until crisp, then remove from pan - you can keep these to use for garnish, if you wish.
- Gently slide chicken into the heated pan, Prosciutto-side down
- Cook for 5 minutes on each side, or until chicken is cooked through.
- Place on plate, Prosciutto-side up.
- Deglaze the pan with ¼ cup white wine and drizzle sauce over chicken.
|Sweet, salty, creamy, and delicious!|
- Acorn Squash, sliced into circles about ¼ - ½-inch thick, seeds and pith removed
- Salt and Pepper, to taste
- Coconut Balsamic
- Pre-heat oven to 350 degrees.
- Line a baking sheet with foil.
- Sprinkle both sides of squash with salt and pepper and drizzle with Coconut Balsamic.
- Bake for 40 minutes, flipping over after 20 minutes.
1 ring Acorn Squash
Fill with Risotto alla Milanese
Top with Chicken Saltimbocca, Prosciutto-side up
Garnish with fried Sage leaves, if desired.
|View of Florentine rooftops from Palazzo Vecchio|
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!