Chicken Saltimbocca – DO try this at home!

You know that gorgeous aroma that fills the air in an Italian restaurant?  It could be wood-fired pizza, it could be frying garlic.  Or, it could be the deliciously tempting Veal Saltimbocca that someone has ordered.  Try this variation using lovely fresh chicken breast fillets.

Again, I used my trusty Chef’s Toolbox Saute Pan.  To be honest, it’s usually the first thing I pick up when I head to the stove, but you can use any of the como advanced cookware.  What matters is the non-stick qualities because you simply don’t want to have to spend an age at the kitchen sink scrubbing pots and pans.  If you want restaurant-quality food at home, it should be as enjoyable as going out.  Ok, the experience involves slightly more work, granted, but at least you don’t have to dress up and drive somewhere!

Take 2 chicken breast fillets and slice them through the middle lengthwise to create two thinner fillets from each.  Take one slice of prosciutto and lay it over a fillet then fold a ‘corner’ in on itself.  Pound the corner with the rough side of a meat mallet to kind of ‘fuse’ the two meats together.  Douse in a dusting of plain flour.

Heat your pan with a little olive oil and some butter and when hot, place a couple of chicken fillets/prosciutto in.  Add salt and ground pepper to taste.  Cook on both sides.  Repeat with the other fillets.  Avoid putting them all in the pan at once because the chicken will decrease the cooking temperature at first and it will not cook as well.

When all cooked, set chicken aside on paper towel on a plate.  Deglaze the pan with about a cup of white wine and add 2 finely chopped cloves of garlic.  Add the chicken fillets back to the pan to soak up the flavours of the wine and garlic.

Serve with whatever fresh vegies you have on hand, or make a colourful salad.

This salad included iceberg lettuce, baby spinach leaves, garlic croutons, halved black Kalamata olives, and some quickly roasted cherry tomatoes, slices of red capsicum and cubes of eggplant.  Dress with balsamic vinegar and olive oil.  Healthy, colourful and loaded with fibre!

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