This Prosciutto-Wrapped Baked Chicken formula is a brisk and simple turn on conventional Chicken Saltimbocca. It's presented with a scrumptious rich sage sauce, and tastes completely delightful!
Turns out that word saltimbocca actually signifies "bounces in the mouth" in Italian, which I'd state is truly fitting for this dish loaded up with such a large number of my preferred flavors. 😉 The conventional variant is typically made with veal, which is beat slight and moved up with prosciutto and sage, and cooked in a rich white wine sauce. Since I'm not into veal, and didn't want to make some extravagant shmancy moves, I went with a rearranged form of this formula with chicken and enveloped by prosciutto and cooked with a rich white wine sage sauce. Same extraordinary flavors, thus a lot simpler to make.
I served mine with broiled veggies (which I prepared one next to the other with the container of chicken) and a major green plate of mixed greens and some dried up bread and a crisp sauvignon blanc. What's more, wow, this basic dinner possessed a flavor like an absolute Italian gala.
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INGREDIENTS
- 4 boneless skinless chicken breasts
- Kosher salt and freshly-cracked black pepper
- 8–12 slices prosciutto
- 4 tablespoons melted butter, divided
- 1 clove garlic, pressed or minced
- 1 tablespoon finely-chopped fresh sage*
- pinch of crushed red pepper flakes
- 1/4 cup dry white wine
- fresh lemon wedges
- (optional garnishes: chopped fresh chives, grated Parmesan cheese, and/or extra crushed red pepper flakes)
INSTRUCTIONS
- To brine the chicken: Simply fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes. Or you can also also cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels. (Again, though, if your chicken breasts are sold pre-brined in a sodium solution, skip this step.)
- To cook the chicken: Heat oven to 450°F.
- Wrap each chicken breast with 2-3 slices of prosciutto, so that the prosciutto covers most of the chicken.
- Place the chicken breasts in a single layer in a large baking dish. Brush the chicken breasts evenly with 1 tablespoon of the melted butter. Then season both sides of the chicken breasts with a quick pinch of salt and pepper, then lay the chicken back in a single layer in the baking dish.
- Bake for 18-20* minutes, or until the chicken is cooked through and no longer pink. If you use a cooking thermometer to measure the temperature thickest part of the breast, it should be between 160-170°F. (The FDA recommends 165°F.)
- Once the chicken is cooked, remove the pan from the oven and loosely cover the pan with aluminum foil. Let the chicken rest for at least 5-10 minutes.
- Meanwhile, as the chicken is cooking, add the remaining 3 tablespoons butter to a small sauté pan, along with the garlic, sage and crushed red pepper flakes. Sauté over medium-low for 6-8 minutes, or until the sage starts to get slightly crispy. Slowly add in the white wine, and simmer for 5 more minutes. Remove from heat.
- Once the chicken and sauce are ready to go, spoon the sage-butter sauce evenly over the baked chicken breasts. Then serve immediately with fresh lemon wedges, sprinkled with optional garnishes if you’d like. (Feel free to make your serving as lemony as you’d like!)
NOTES
*Feel free to substitute any of your favorite Italian fresh herbs here.
For more detail : bit.ly/2RmMRCM
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