Stuffed Chicken Saltimbocca

I love waking up on the weekends and turning on the Food Network Channel or The Cooking Channel. Its actually pretty convenient on Sundays because that is typically when we decide our weekly dinner menu and we can get many ideas.

The Rachael Ray show A Week in a Day was on. Her meals are always interesting to watch, even though most of her foods my other half would not eat (Boo!) . She started making a chicken dish called, Stuffed Chicken Saltimbocca. Half way through her meal prep I turned to Don and asked if he would eat that dish! I was surprised to see his head nod up and down to signal a YES!!! I was so happy.

Recipe for STUFFED CHICKEN SALTIMBOCCA ( courtesy of Rachael Ray )

  • 1 cup fresh ricotta
  • 1/2 cup grated Parmigiano-Reggiano
  • 8 to 10 fresh sage leaves, very thinly sliced I acutally used BASIL instead of sage.
  • Splash of milk or half-and-half
  • Kosher salt
  • 4 boneless, skinless chicken breast halves
  • Freshly ground pepper
  • 8 slices prosciutto di Parma
  • EVOO, for drizzling

Combine the ricotta, 1/4 cup Parmigiano-Reggiano, sage and milk and season with salt.

Butterfly each chicken breast, cutting horizontally into the thickest part of the breast almost all the way through to the other side (keeping the breast attached on one side). Open each breast like a book and pound to 1/8 to 1/4-inch thick using the flat side of a meat mallet. Sprinkle the chicken with salt and pepper. Place a spoonful of the ricotta mixture in the center of each chicken breasts, then fold the chicken over to enclose the filling. Wrap each chicken breast with 2 slices prosciutto, overlapping them slightly. If you are pre-prepping your meal, wrap each chicken breast in clear wrap then refrigerate.

Preheat the oven to 400 degrees F.

Unwrap the chicken breasts ( if they are pre-prepped) and place on a rimmed baking sheet or shallow baking dish. Drizzle with EVOO, then bake until the chicken is cooked through and the prosciutto is crisp, 20 to 25 minutes.

The recipe actually suggested making this ahead ( up to 2 days prior to cooking)

;

The stuffed chicken turned out great and we will be making this dish again 🙂 As you can seel I served mine with a side of corn. The suggest side dish was a tomato and arugla salad. Neither don or myself like tomato.

We had a pretty eventful weekend. I will do a Weekend Recap sometime early this week. I hope everyone had a wonderful week.

On to another week … Happy Sunday !!!!

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