Chicken Saltimbocca, meaning “jumps in your mouth” in Italian,halal chicken is a classic dish that lives up to its name. Thinly pounded chicken breasts are layered with aromatic sage leaves and salty prosciutto, creating a flavor explosion in every bite. This recipe takes you through the steps of preparing this impressive yet surprisingly simple dish.

Ingredients:

4 boneless, skinless chicken breasts (around 6 oz each)
Kosher salt and freshly ground black pepper, to taste
1/4 cup all-purpose flour
8 large fresh sage leaves
8 thin slices prosciutto (about 3 ounces)
2 tablespoons olive oil
1 tablespoon unsalted butter
1/2 cup dry white wine (such as Sauvignon Blanc)
1/4 cup chicken broth
1 tablespoon fresh lemon juice (optional)
1 tablespoon chopped fresh parsley (for garnish)
Instructions:

Prepare the Chicken: Butterfly the chicken breasts by carefully slicing them horizontally, stopping about halfway through, to create a pocket. Gently pound each chicken breast with a meat mallet or rolling pin to a thin and even thickness of about 1/4 inch. Season both sides generously with salt and pepper.

Assemble the Saltimbocca: Place a sage leaf on top of each pounded chicken breast. Lay a slice of prosciutto over the sage leaf, ensuring it covers most of the chicken. Secure the filling with a toothpick inserted through the side, starting from the thicker end and rolling towards the thinner end. Repeat this process with all the chicken breasts.
For More Related Services, Please Click Here
zabiha halal food near me
halal meat stores near me
chicken halal near me
halal chicken farm near me

Dredging and Searing: Prepare a shallow dish with the flour. Dredge each assembled chicken roll in the flour, coating it evenly and shaking off any excess. Heat olive oil and butter in a large skillet over medium heat. Once hot, carefully add the floured chicken rolls, seam side down. Sear for 2-3 minutes per side, or until golden brown and crispy.

Deglaze and Finish: Once the chicken is seared, carefully remove it from the pan and set it aside on a plate. Add the white wine to the pan, scraping up any browned bits from the bottom. Let the wine simmer for a minute or two to deglaze the pan. Then, add the chicken broth and lemon juice (if using). Bring to a simmer and let the sauce reduce slightly, for about 2-3 minutes.

Serve and Enjoy: Return the chicken rolls to the pan and spoon the flavorful sauce over them. Let them simmer for a minute or two to heat through. Remove from heat and discard the toothpicks. Plate the Chicken Saltimbocca with the sauce spooned over them. Garnish with chopped fresh parsley and serve immediately.

Tips:

Chicken Thickness: Ensure the chicken breasts are pounded to a consistent thickness for even cooking.
Sealing the Chicken: Properly seal the chicken breasts with the prosciutto to prevent the sage and juices from leaking out during frying.
Don’t Overcook: Chicken breasts can dry out quickly. Sear them until golden brown and then finish them off in the sauce to ensure they stay moist and tender.
Wine Choice: A dry white wine like Sauvignon Blanc or Pinot Grigio complements the flavors of the dish well.
Leftovers: Leftover Chicken Saltimbocca can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of chicken broth to prevent drying.
Chicken Saltimbocca is a delightful dish that is both elegant and easy to make. With its combination of tender chicken, salty prosciutto, and aromatic sage, it’s sure to impress your guests. So, the next time you’re looking for a flavorful and impressive main course, give this classic Italian recipe a try!