Friday, March 5, 2010

Tried and True Chicken Saltimbocca

  This was the first time trying Chicken Saltimbocca for us and it is going to be a true favorite from now on. Staying true to the recipe we did use the frozen version as recommended by this recipe for Giada DiLaurentiis' Chicken Saltimbocca , and we have to agree with the ratings (400+) for this recipe, that the next time it would be even better with freshly sauteed spinach. I am sure the frozen version was simply for a matter of time convenience. However that being said, it was a fabulous, quick 30 minute meal and I think I can spare the extra few minutes for the fresh spinach to be sauteed. Moist and juicy, simple to make, I have to give it a 5 star review.
  We have made, purchased from a little Italian deli, and ordered many variations of stuffed chicken breasts and this has to be the best EVER. Examples of what could be done with this for variation are expansive if you have a little bit of imagination, and are endless as listed in the many reviews. I think the un-complex amount of ingredients in this recipe are what makes each ingredient shine through on its own. I DO recommend that you stick with the 'lower sodium chicken broth' as recommended as the parmesan is salty and the lemon only accentuates this. I felt like I was in a perfect little mom and pop Italian restaurant that had been making this dish all their life. We will be having this again and again. I do agree with the reviews that Giada never disappoints. I have none of her cookbooks as of yet, but will be scouring the shelves of my nearest bookstores for all of them after this.

The star of the show!

The other players.

The assembly.

Roll, secure and brown on all sides. Remove to warm platter and cover with foil.

Prepare your sauce.

Return chicken to sauce, cover and simmer 8 to 10 minutes. Remove chicken and simmer the cooking liquid to reduce, about 5 minutes.

Beautifully plated. Served over simple pappardelle with sauce drizzled over the sliced chicken.


6 (3-ounce) chicken cutlets, pounded to evenly flatten
Salt and freshly ground black pepper
6 paper-thin slices prosciutto
1 (10-ounce) box frozen chopped spinach, thawed
3 tablespoons olive oil
1/4 cup grated Parmesan
1 (14-ounce) can low-salt chicken broth
2 tablespoons fresh lemon juice


Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.
Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.

Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

Chicken Saltimbocca

Simle ingredients shine through in this magnificent stuffed chicken.

See Chicken Saltimbocca on Key Ingredient.

Chicken Saltimbocca-Tried and True on Foodista

  This recipe was very easy to configure to the exact amount of servings needed. I paired it down for 2. Not rocket science folks. This is one dish I don't think I will ever get tired of making and devouring.
Michael and Carla


  1. Oh my, this looks amazing! I have not made this dish yet, but have bookmarked it for the future- great job!

  2. OK... i have been reading recipes for this for months... time to try yours, looks easy and it looks especially tatsty

  3. Heaven on a plate - my mouth is watering looking at the photos.

  4. It looks absolutely to die for. I have really been getting into Giada's recipes lately and have loved most of them. Nice to know you give this the best rating.
    Loved you comment about the noodle soup. I can see why you all love it so much, it really is addictive.

  5. Perfectly delicious chicken saltimbocca, thanks so much for sharing this excellent recipe!

  6. I love chicken saltimbocca and this looks gorgous!!

  7. Fantastic job for a first time creation. These look wonderful. I'm new to your blog but I'll be back often to see what's cooking. Have a great day.

  8. This looks really delicious!

  9. I love chicken recipes and this looks wonderful!

  10. That looks amazing! YUM! We eat a ton of chicken in my house, so new ideas and recipes are always good.

    Thanks so much for stopping by and sharing such nice feedback. It is a wonderful feeling knowing that you are enjoying the recipe make-overs. Take care!


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