saltimbocca di pollo Recipe

Prepare the Chicken

Preheat your oven to 375°F (190°C). Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness. Season both sides with salt and pepper.

Wrap the Chicken

On each chicken breast, place a slice of provolone cheese followed by two slices of prosciutto. Top with sage leaves and press down gently.

Sear the Chicken

In a skillet over medium heat, add olive oil. Once hot, add the chicken breasts, prosciutto side down, and sear for 4-5 minutes until golden brown. Flip and sear the other side for another 4-5 minutes.

Bake the Chicken

Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the chicken is cooked through and the cheese is melted.

Make the Sauce

In the same skillet, add butter and sweet vermouth over medium heat. Scrape the bottom of the skillet to incorporate any bits left from the chicken. Allow the sauce to reduce for about 5 minutes.

Prepare the Sides

While the chicken is baking, boil the red potatoes in salted water until tender. Drain and toss with olive oil, fresh rosemary, salt, and pepper. For the broccolini, steam until bright green and tender.

Serve

Plate the chicken, drizzle with the sweet vermouth butter sauce, and serve alongside the rosemary red potatoes and broccolini. Garnish with toasted pine nuts.