Stuffed Chicken Saltimbocca with Arugula and Tomato Salad

TOTAL TIME: 8 hr 40 min
Prep: 15 min
Inactive Prep: 8 hr
Cook: 25 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 cup fresh ricotta
  • 1/2 cup grated Parmigiano-Reggiano
  • 8 to 10 fresh sage leaves, very thinly sliced
  • Splash of milk or half-and-half
  • Kosher salt
  • 4 boneless, skinless chicken breast halves
  • Freshly ground pepper
  • 8 slices prosciutto di Parma
  • EVOO, for drizzling
  • 3 tablespoons butter
  • 3 cloves garlic, finely chopped
  • 1 cup panko
  • 1 tablespoon fresh thyme leaves, chopped
  • A few handfuls arugula (1 bunch), stemmed
  • 4 plum tomatoes, thinly sliced lengthwise
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Directions

Combine the ricotta, 1/4 cup Parmigiano-Reggiano, sage and milk and season with salt.

Butterfly each chicken breast, cutting horizontally into the thickest part of the breast almost all the way through to the other side (keeping the breast attached on one side). Open each breast like a book and pound to 1/8 to 1/4-inch thick using the flat side of a meat mallet. Sprinkle the chicken with salt and pepper. Place a spoonful of the ricotta mixture in the center of each chicken breasts, then fold the chicken over to enclose the filling. Wrap each chicken breast with 2 slices prosciutto, overlapping them slightly. Wrap each chicken breast in plastic wrap and refrigerate overnight.

Preheat the oven to 400 degrees F.

Unwrap the chicken breasts and place on a rimmed baking sheet or shallow baking dish. Drizzle with EVOO, then bake until the chicken is cooked through and the prosciutto is crisp, 20 to 25 minutes.

While the chicken bakes, heat the butter in a small skillet over medium heat. Add the garlic and cook, stirring, for 2 minutes. Add the panko and thyme and cook, stirring, until the panko is golden. Remove from the heat and stir in the remaining 1/4 cup Parmigiano-Reggiano.

Divide the chicken among plates. Arrange the arugula alongside the chicken and top the arugula with the tomatoes and garlic breadcrumbs.

Cook's Note: The stuffed chicken breasts can be refrigerated for up to 2 days before cooking.

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4

Newest Ratings and Reviews

Read all 8 reviews

  • on March 10, 2013

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    Substitute the ricotta with Boursin cheese. Use the garlic flavor. It will rock the dish like you can't believe. You can even rub the chicken breasts with a nice garlic/herb seasoning. Something off the shelf in your grocery store. Watch the salt content in your rub thug. You'll get enough salt from the prosciutto. Bon appetite!

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  • on July 11, 2012

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    The chicken and prosciutto were good, but heavy and the sage just didn't do it for me. In fact, I didn't care too much for the filling. If I do try to make this recipe again, I would definetly add something different, like spinach, basil and possibly another cheese.

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  • on February 10, 2012

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    My whole family really liked this. My only tweak is that next time I will season the chicken breast a bit. The chicken itself was just a tad bland. But I was the only one who thought so, so . . .there you go. I liked the sage personally, but this would be just as lovely with basil or rosemary. We didn't do the salad either (don't care for arugula so we just steamed some asparagus.

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