I’ve always been fascinated by the intricate dance of flavors in Italian cuisine, and one dish that never fails to captivate my taste buds is Chicken Saltimbocca. Literally translated to ‘jumps in the mouth’, this dish truly lives up to its name with every bite bursting with flavor. Originating from the beautiful city of Rome, Saltimbocca is a staple in Italian cuisine, known for its perfect blend of tender chicken, savory ham, and melty Swiss cheese, all brought together with a sprinkle of sage. It’s a dish that I’ve enjoyed on many a trip to Italy and one I love recreating at home. The best part about Chicken Saltimbocca is its versatility. You can serve it as a main course for a fancy dinner or as a hearty meal for your family – it’s sure to impress either way. Plus, it’s surprisingly easy to make. With just a few ingredients and a little bit of time, you can create a culinary masterpiece right in your own kitchen. Trust me, once you try Chicken Saltimbocca, you’ll be hooked!
Ingredients
- 3 whole large chicken breasts, skinned, boned and halved lengthwise
- 6 thin slices boiled ham
- 6 slices process Swiss cheese
- 1 medium tomato, peeled, seeded and chopped
- crushed dried sage
- 1/3 c. fine dry bread crumbs
- 2 Tbsp. grated Parmesan cheese
- 2 Tbsp. snipped parsley
- 1/4 c. butter, melted
Baking Instructions
- Place chicken, boned side up, between two pieces clear plastic wrap.
- Working out from the center, pound each lightly with meat mallet to 5 1/2 x 5 1/2 inches.
- Remove wrap.
- Place a ham slice and a cheese slice on each cutlet, cutting to fit within 1/4 inch of edges.
- Top with some tomato; sprinkle lightly with sage.
- Fold in sides; roll up jelly roll fashion, pressing to seal well. Combine crumbs, Parmesan and parsley.
- Dip chicken in butter, then roll in crumbs.
- Bake in shallow baking pan at 350° for 40 to 45 minutes.
- Remove to platter.
- Blend mixture remaining in pan until smooth; serve over chicken.
- Serves 6.
Calorie: 400
Total cooking time: 1 hour
Difficulty level: Medium
Chicken Saltimbocca: A Comedic Culinary Journey
Hello my dear foodie friends! Today, I’m going to share with you my own personal journey of making the classic Italian dish – Chicken Saltimbocca. This is not just a recipe, it’s a story of triumph, defeat, and cheesy goodness. So, buckle up, because we’re diving right into this gastronomic tale.
On Your Marks, Get Set, Chicken!
Ah, chicken breasts, the unsung hero of the poultry world. For this recipe, we need 3 large ones, skinned, boned, and halved lengthwise. Now, is there anything quite as therapeutic as pounding out your frustrations on a piece of chicken? I think not. So, place each breast, boned side up, between two pieces of clear plastic wrap and give them the good old whack-a-chicken treatment until they’re thin and tender.
The Ham and Cheese Affair
Next up, we need to dress these bare chicken breasts. Lay a slice of boiled ham and a slice of Swiss cheese on each cutlet. Now, this isn’t a time for modesty, folks. We’re going all out here, so don’t you dare skimp on the ham or cheese. Remember, it’s a marathon, not a sprint – pace yourselves.
A Touch of Tomato and a Sprinkle of Sage
Now, for some color and flavor, top each chicken piece with some chopped tomato. Sprinkle lightly with sage, because let’s face it, too much sage and you might as well be eating a Christmas tree. Trust me, I’ve been there, and it’s not pretty.
Roll It Up, Buttercup
Time to get those hands dirty. Fold in the sides and roll up each chicken piece jelly roll style. Press to seal well. I promise, it’s not as complicated as it sounds. If you can roll a sleeping bag, you can roll a chicken.
Crumbs, Cheese, and Parsley: The Holy Trinity
Combine the fine dry bread crumbs, Parmesan cheese, and snipped parsley. Dip each chicken roll in melted butter (because butter makes everything better), then roll in the crumb mixture. It’s like giving your chicken a spa day, but with crumbs and butter.
Bake It ‘Til You Make It
Bake in a shallow baking pan at 350° for 40 to 45 minutes. I like to use this time to clean up, or more often, to reward myself with a well-deserved snack.
Voila, Chicken Saltimbocca!
Once golden and crispy, remove the chicken to a platter. Blend the mixture remaining in the pan until smooth and serve over the chicken. And there you have it, folks, Chicken Saltimbocca that would make even the most stoic Italian nonna proud.
Final Thoughts
So, there you have it. The story of my battle with chicken, ham, and cheese. It was a roller coaster of emotions, but I emerged victorious, with a delicious dish to show for it. I hope you’ve enjoyed this journey as much as I have, and remember, the kitchen is not a place for fear. It’s a place for butter, bread crumbs, and laughter.
Serves 6… Or One Very Hungry Blogger
Remember, this recipe serves 6, or one very hungry blogger. Just kidding… or am I? Enjoy your cooking journey, my friends! Until next time, when we conquer another culinary mountain (or molehill).
