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Chicken Saltimbocca

Saltimbocca literally means “jump in the mouth”, thank you Giada de Laurentiis for that fun fact. This chicken saltimbocca definitely jumps in the mouth. My mom used to make this when my siblings and I were growing up and it was definitely a family favorite. It was usually made in the microwave (which is actually very good and not as creepy as it sounds), but on extra special nights, my mom would make it in the oven so it would form a wonderfully crunchy crust from the baked breadcrumbs. This dish is also fabulous to make after a rough day and you need to get your frustrations out. After all, you have to beat the living daylight out of the poor unsuspecting chicken breast. Chicken saltimbocca, helping frustrated people everywhere take their frustrations out on a piece of meat instead of their friends and loved ones.

Chicken Saltimbocca Recipe (oven version)
4 chicken breasts, skinned, boned
4 slices ham
4 slices swiss cheese
1 medium tomato
1/3 cup fine dry bread crumbs
2 tbsp grated Parmesan cheese
2 tbsp parsley, snipped
8 tooth picks

I used the storage bag without the actual zip closure), and starting from the middle pound the chicken out until it is about 1/8 thick.I used a rolling pin to pound out the chicken; you can always use an actual meat tenderizer just use the flat side. I also just like the idea of beating something with a rolling pin. It makes me giggle. I also do this step with gloves on touching raw meat squicks me out. After you’ve beaten the chicken breasts into 1/8 thick rectangle-esque shapes place a slice of cheese and ham on the chicken. Then add bits of the tomato and seasoning. The recipe calls for chopped dried sage, but alas, I did not have any on hand, so I used Italian Seasonings and that turned out fabulously. I cheated with the tomato, I used a can of stewed tomato instead of dealing with peeling a tomato because I am laaaazy. If you don’t have any small cans of diced tomatoes, just remove about a 1/4 of a cup of diced tomatoes so you don’t contaminate the rest of the can with your icky gunky chickeny fingers.

Your chicken should look something like this (this is a picture sans ham and tomatoes):
You should now be able to roll up the smooshed and filled chicken breast like a jelly roll…unless you’re like me and can’t. Then just move the tomatoes to one side of the chicken breast and flop the other side down on top of it. Repeat for all the chicken breasts.

After you’ve stuffed and flopped the chicken breasts and secured them with a toothpick on each side of the breast, place in a oven safe baking dish. Sprinkle chicken with breadcrumbs, cheese and parsley mixture. Place in oven (which should now be 350) for 40-45 minutes.

After 40-45 minutes enjoy the goodness that is chicken saltimbocca

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