Recipe courtesy of Lou Diamond Phillips
Chicken Saltimbocca
Total:
30 min
Active:
10 min
Yield:
6 servings
Level:
Easy
Total:
30 min
Active:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

  • Juice of 1 lemon
  • 1/2 teaspoon herbs de Provence
  • Salt and freshly ground black pepper
  • 6 boneless, skinless chicken breasts, pounded thin 
  • 6 fresh sage leaves
  • 6 thin slices prosciutto
  • Extra-virgin olive oil
  • 2 cups all-purpose flour

Directions

Preheat the oven to 200 degrees F.

In a large baking dish, whisk the lemon juice with the herbs de Provence, 1 teaspoon salt and 1/2 teaspoon black pepper. Add the chicken and toss to coat. Marinate the chicken for a few minutes.

Remove the chicken from the marinade and place 1 sage leaf on each piece, and then wrap each in 1 slice prosciutto. Sprinkle with salt and pepper.

Heat a large skillet over medium-high heat and add a few tablespoons olive oil. Dredge 2 chicken breasts in the flour, and then add to the hot oil. Cook until the chicken is cooked through, about 3 minutes on each side. Transfer the chicken to a baking sheet and keep warm in the oven. Repeat with the remaining chicken, adding more olive oil if needed.

Cook's Note

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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