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Cooking 101
Saltimbocca is an Italian phrase which means “jumps in the mouth”. It is typically made with veal or chicken cutlets, which are wrapped with prosciutto slices and sage leaves, then cooked until golden. Our Chimichurri does the heavy lifting in this cold weather winner-winner chicken dinner.
Chef Tip: When you broil the chicken, be sure to watch closely so the prosciutto doesn't burn!
4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
kosher salt and black pepper, to taste
8 thin slices prosciutto
12 fresh sage leaves
1-2 Honeycrisp apples, cut into 10-12 wedges
2 shallots, quartered
Olive oil
2 tbsp butter
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
1/2 cup apple cider
Preheat the oven to 425°F
Season the chicken with salt and pepper. Spread each cutlet with a drizzle of Chimichurri and wrap each with 2 pieces of prosciutto
Place prepared cutlets into a large skillet. Arrange apples and sage around the chicken. Drizzle with olive oil, and season with salt and pepper. Transfer to the oven and roast for 15-20 minutes, until the chicken is cooked
Remove the apples and sage from the skillet to a plate. Return the chicken to the oven and broil for 1-2 minutes, until the prosciutto is crisp. Remove from the oven and place the chicken on the plate with the apples
Using the same skillet cook the butter and shallots over medium heat. Add the wine and cider. Bring to a boil over high heat. Boil 5 minutes, until reduced by half. Add the chicken and apples back into the skillet, simmer 1 minute. Remove from the heat
Serve the chicken topped with apples. Drizzle over any pan sauce. Serve with rice or pasta. Enjoy!
A fresh take on the zesty South American herb sauce, starring parsley and oregano + pops of capers & chili flakes. Gluten-free. Vegan, Non-GMO, Kosher…
This recipe is also great with our Red Pepper Romesco sauce.
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