Chicken Saltimbocca Recipe
Rolled and stuffed with prosciutto di Parma and smoked provolone, artichoke puree, peas, green beans, herb foam
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Ingredients
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Main Ingredients
Method
Instructions
- 1
Prepare the Artichoke Purée
In a saucepan, heat 1 tablespoon of olive oil and sauté minced garlic until fragrant. Add artichoke hearts and chicken stock, simmer for 10 minutes. Blend until smooth, season with salt and pepper, and set aside.
- 2
Prepare the Chicken
Butterfly the chicken breasts and pound them to an even thickness. Place 2 slices of prosciutto and a slice of smoked provolone on each chicken breast, then spoon some artichoke purée over the top.
- 3
Roll and Secure
Roll the chicken tightly and secure with toothpicks. Season with salt and pepper.
- 4
Sear the Chicken
In a large skillet, heat the remaining olive oil over medium-high heat. Sear the chicken rolls for about 4-5 minutes on each side until golden brown.
- 5
Cook through
Add a splash of chicken stock to the skillet, cover, and cook for an additional 10 minutes until chicken is cooked through.
- 6
Prepare the Vegetables
Blanch green beans and peas in boiling salted water for 2-3 minutes, then immediately transfer to ice water to retain color. Drain and set aside.
- 7
- 8
Serve
Slice the chicken rolls, arrange them on a plate with the peas and green beans, drizzle with herb foam, and serve with remaining artichoke purée.
