Chicken Saltimbocca
4 portions
30mWrap chicken with prosciutto to add so much flavor! Enhanced with lemon and capers this dish is sure to impress. I love this dish served alongside creamy polenta, but goes great with pasta as well!
What you will need
4 Boneless Skinless Chicken Breasts
pinch Black Pepper
.25 oz fresh Sage Leaves
4 oz Prosciutto
Âŧ cup Olive Oil
4 Tbsp Unsalted Butter
1/4 cup Capers
1 Lemon
Polenta
17.6 oz prepared Yellow Polenta
2 Tbsp Olive Oil
(Nutritional facts 302 calories, 29.03 g fat, 2.55 g carbohydrates, 8.83 g protein, 71 mg cholesterol, 271 mg sodium)How to cook
1
2
Gather all ingredients.
3
Portion all ingredients.
4
Slice the polenta into 1/2 to 1/4 inch thick rounds.
5
Slice lemon wedges for finishing and serving.
6
Place chicken breasts in a ziplock bag and pound to about 1/2 inch thickness. If the breasts are too thick, feel free to slice in half horizontally and then pound.
7
Season the chicken breasts with ground pepper. You will not need salt as the proscuitto is salty.
8
Lay leaves of sage accross the chicken.
9
Wrap strips of proscuitto around the chicken breasts. Secure with toothpicks if needed.
10
Heat a non-stick skillet to medium high heat and melt the butter with the oil.
11
Carefully place chicken in the pan with the butter and oil. Fry for about 5 minutes on the first side or until prosciutto is crispy. Flip to cook other side.
12
Once the prosciutto on the second side is crispy, add the capers and squeeze 1 or 2 lemon wedges over the chicken.
13
Add olive oil to another non-stick pan on medium high heat and add polenta slices.
14
Once lightly browned on the bottom, flip to crisp the other side.
15
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