CHICKEN SALTIMBOCCA ALLA ROMANA
This wonderful recipe produces tender chicken cutlets wrapped with thin slices of Prosciutto di Parma topped with fresh sage leaves in a white wine reduction sauce. It's pretty easy to prepare and produces wonderful results.
Provided by Cookin in NJ
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken cutlet on a cutting board and cover with a sheet of plastic wrap. Gently evenly pound the cutlet to 1/4 of an inch thick.
- Season both sides of the cutlets with salt and pepper.
- Place 2 sage leaves on each cutlet and top with prosciutto.
- Cover the cutlets with a sheet of plastic wrap and use the meat mallet to lightly pound each cutlet to adhere the sage and prosciutto to the chicken.
- Heat a large saute pan over medium-high heat.
- Add butter and oil and heat through.
- Place the chicken cutlets in the pan prosciutto-side down and cook until crisp, about 2 minutes.
- Turn the cutlets over and cook until done, about 1 minute more.
- Transfer the cutlets to a platter and tent with aluminum foil.
- Return the pan back to the heat and add the wine, scraping up any browned bits for them bottom.
- Cook until the wine has reduced by half. Add the cutlets back to the pan to warm through and coat well with the sauce, serve immediately.
- Enjoy!
Nutrition Facts : Calories 160.1, Fat 15.4, SaturatedFat 6.4, Cholesterol 22.9, Sodium 2.8, Carbohydrate 0.8, Sugar 0.3, Protein 0.1
SALTIMBOCCA DI POLLO ALLA ROMANA (PROSCIUTTO-STUFFED CHICKEN BREAST ROULADES)
Known as Saltimbocca alla Romana, these chicken breasts are a tasty second course, very easy to make, just a few ingredients are necessary but still delicious!
Provided by Aldo
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Place chicken breasts on a sheet of parchment paper. Lay 1 slice prosciutto and 1 sage leaf on each chicken breast. Roll chicken from the short end and secure with wooden skewers.
- Heat butter in a skillet over medium-high heat; add rolled chicken and cook until well browned, 2 to 3 minutes per side. Add wine, salt, and pepper; cook until chicken is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes.
Nutrition Facts : Calories 224.4 calories, Carbohydrate 0.9 g, Cholesterol 84.9 mg, Fat 10.2 g, Fiber 0.1 g, Protein 26.5 g, SaturatedFat 4.4 g, Sodium 395 mg, Sugar 0.2 g
CHICKEN ALLA ROMANA
This is a tasty, easy chicken main dish that you can improvise with in lots of directions. Chicken thighs have more deep chicken flavor, so I used them, but breasts would work. Bone in or out works. Onions or no onions (my preference) works. Whatever color peppers you'd like to use works. Have fun!
Provided by Tomaso Basso
Categories Meat
Time 45m
Yield 1 piece, 6 serving(s)
Number Of Ingredients 16
Steps:
- Season the chicken with the salt and pepper.
- In a heavy large skillet, heat the olive oil over medium heat.
- When the skillet is hot, brown the chicken on both sides.
- When done, remove chicken and set aside.
- In the same warm skillet add peppers, prosciutto, mushroom slices and olives, about 5 minutes.
- Add the garlic cloves and scrape off the browned bits of chicken off the bottom of the skillet.
- Add the diced tomatoes, wine, broth and herbs, reduce heat and simmer for 30 minutes.
- If serving immediately, add the capers and stir to combine.
- If making ahead, transfer chicken and sauce to storage, cool, and refrigerate. Reheat to a simmer, stir in the capers and serve.
CHICKEN ALLA ROMANA
This is how my mom (Romana) made her chicken cutlets. Oh so good!!
Provided by Cathy LaFay
Categories Chicken
Number Of Ingredients 10
Steps:
- 1. In a shallow plate combine breadcrumbs, cheese and potato flakes.
- 2. Spray each chicken piece front and back with either pam or olive oil in a mister.
- 3. Dredge chicken into breadcrumb mixture and coat both sides.
- 4. Coat the bottom of a non stick skillet with olive oil on medium heat add the chicken and cook both sides through and until golden brown. About 3 minutes each side for thin cutlets. You'll have to cook them in batches. Transfer to a plate and cover with foil to keep warm.
- 5. In the same pan add a tablespoon of olive oil and garlic until it just starts to get golden add red pepper flake and then add about a 1/3 cup of white wine. Finally add the tomatoes and basil. Cook for a few minutes stirring until sauce slightly thickens.
- 6. Put each cutlet in a plate, spoon sauce over cutlets and serve.
- 7. I usually make garlic bread and a salad with this.
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