This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"Eggs have no business dancing with stones."
Back in the seventies recipes like this were really popular and almost every restaurant served Chicken Kiev, Chicken Cordon Bleu, or Chicken Saltimbocca.
Saltimbocca is great because it's so easy to make and hits all the right spots. Saltimbocca is Italian for "leaps into the mouth." This is a great title: the recipe is sweet, salty, and savory all at once.
Pounding the chicken breast takes a bit of practice. Start in the center at the thickest part and gently work your way to the edges. Continue to repeat the process touching the top of the plastic wrap to test for the thickness and adjust slowly at the areas that are thicker to achieve a uniform thinness.
Servings: 2 | Serving size: 4 ounces chicken and 2 ounces pasta
Cooking Time: 45 Minutes
This recipe can easily be multiplied but does not make very good leftovers.
Place the chicken breast slices between sheets of plastic wrap.
Using a flat meat mallet, or the bottom of a small sauce pan, pound them gently until they are about 1/8 to 1/4 inch thick.
Sprinkle each chicken breast with pepper and then place a slice of prosciutto ham on each flattened breast.
Evenly spread the sage between the 4 chicken breasts. Roll the chicken breast up around the ham and sage.
Set aside in the refrigerator until ready to use.
Place a small pan or piece of aluminum foil in the oven and preheat to 250°F.
Place a large skillet over medium-high heat.
Add 1 teaspoon of the olive oil to the pan and then the rolled chicken breasts.
Cook for about 4 minutes and sear the rolled chicken breast on each side.
Remove to a pan or foil and place in the oven.
Add the remaining 2 teaspoons of olive oil to the pan.
Add the mushrooms and shallots and cook, stirring frequently, until browned.
Add the stock and reduce the heat to medium.
Add the butter and reduce the heat to low.
Place the water in a large sauce pan over high heat. When it begins to boil add the pasta.
When the pasta is done remove the angel hair using tongs and place it in the pan with the mushroom sauce.
Add 1/4 cup of the pasta water and increase the heat to medium-high.
Toss the pasta well for about a minute.
Serve the pasta with the sauce and veggies in a bowl and place the chicken on top.
Serving size: about 2 1/2 cups
|Calories 540||Calories from Fat 171|
|% Daily Value|
|Total Fat 19g||25%|
|Saturated Fat 6g||29%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 51g||19%|
|Dietary Fiber 7g||24%|
|Vitamin A 5%||Vitamin C 0%|
|Calcium 4%||Iron 18%|
|Vitamin K 10mcg||Potassium 1200mg|