HAM AND CHICKEN THE IRREVERENT VERSION OF SALTIMBOCCA ALLA ROMANA
Everyone knows Saltimbocca alla Romana, an iconic main dish typical of Roman cuisine: delicious veal slices covered with prosciutto and sage leaves cooked for a few minutes in a pan with the addition of white wine.
A quick and so appetizing recipe that it jumps into your mouth by itself, as the name suggests.
This recipe inspired me to prepare this dish, to try to make the usual chicken breast slices a little less “boring.”
It is not intended to be a poor copy of the traditional Saltimbocca alla Romana recipe, strictly prepared using veal slices, but simply a way to make chicken breast more appetizing.
It is an extremely easy and super quick preparation. You should choose thin, high-quality chicken slices and a sweet prosciutto that is not overly spicy.
To make the Saltimbocca version of chicken breasts tender and juicy, it will also be important not to overcook the chicken to avoid it becoming dry. Once you have deglazed with the white wine and removed the slices, leave the sauce in the pan to thicken slightly and become a creamy and tasty mixture that you will then pour over the finished dish.
Plate your “Chicken Breasts Saltimbocca alla Romana” and complete with diced cherry tomatoes, mozzarella, and basil leaves to make the dish fresh and even more delicious.
A perfect main course if you want a tasty but light dinner ready in no time and without stress for a successful family evening.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 436.63 (Kcal)
- Carbohydrates 5.08 (g) of which sugars 2.73 (g)
- Proteins 40.60 (g)
- Fat 24.45 (g) of which saturated 12.32 (g)of which unsaturated 8.55 (g)
- Fibers 0.58 (g)
- Sodium 1,353.06 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 chicken breast (about 1 lb)
- 8 slices prosciutto
- A few leaves sage
- as needed all-purpose flour (to coat chicken breast)
- 3 1/2 oz butter
- 1 pinch black pepper
- 1 tbsp extra virgin olive oil
- 2/3 cup dry white wine
- 3 1/2 oz cherry tomatoes
- A few leaves basil
- 3 1/2 oz ciliegina mozzarella
- as needed salt
Tools
- Frying pan
- Toothpicks
Steps
Lay the chicken slices on a cutting board, add a piece of prosciutto on each slice (it should be slightly smaller than the meat). Add a fresh sage leaf in the center and secure it to the meat and prosciutto with a toothpick. Put some flour on a plate, place the chicken slices on it, coating them only on one side without the filling, and remove the excess.
In a large pan (it must fit all the saltimbocca), melt 2 tablespoons of butter and 1 tablespoon of extra virgin olive oil over low heat. When the butter is melted, add the chicken slices and raise the heat to brown the Saltimbocca. Adjust with pepper, do not add salt as prosciutto is already salty.
When it starts to sizzle, add the white wine, let it evaporate for 1 minute over medium-high heat, then remove the Chicken Saltimbocca and arrange them on a plate. Add a tablespoon of butter to the pan, let it melt over medium-low heat, and allow the sauce to thicken until creamy (just a few seconds).
Cut the cherry tomatoes and mozzarella into wedges, season them in a bowl with 3 tablespoons of olive oil, a splash of balsamic vinegar, and a pinch of salt. Let them marinate for a few minutes before using. Transfer the Chicken Saltimbocca to a serving plate, add the cherry tomatoes, mozzarella, and a few basil leaves. Pour the cooking sauce over the surface, serve the Chicken Saltimbocca alla Caprese hot.
NOTES
CHICKEN To prepare perfect Chicken Saltimbocca alla Caprese, use high-quality organic chicken breast. With a sharp knife, cut thin tear-shaped slices, thicker at the top and thinner at the end.
MOZZARELLA If you can, choose buffalo milk ciliegina mozzarella because they are tastier. If you can’t find them, you can also use regular mozzarella and cut it into pieces.
TOMATOES Use cherry tomatoes to garnish the Chicken Saltimbocca alla Caprese. To make the tomatoes even tastier, I recommend marinating them.
STORAGE
Chicken Saltimbocca alla Caprese is a dish to be consumed immediately. It can be stored in the refrigerator for up to 1 day in an airtight container. Reheat in the oven or microwave. This recipe is not suitable for freezing.
