Chicken Saltimbocca Recipe

Prepare Chicken

Preheat the oven to 375°F (190°C). Place the chicken breasts on a clean cutting board and carefully slice a pocket into each breast.

Stuff Chicken

Stuff each chicken breast pocket with 2 slices of country ham, 2 oz of mozzarella cheese, and 3 sage leaves. Season the outside with salt and pepper.

Sear Chicken

In a large oven-safe skillet, heat 2 tbs of olive oil over medium-high heat. Once hot, add the stuffed chicken breasts and sear for about 4-5 minutes on each side until golden brown.

Bake Chicken

Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the internal temperature of the chicken reaches 165°F (74°C).

Cook Potatoes

Peel and cut the russet potatoes into even chunks. Place them in a large pot, cover with cold water, and add a tsp of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes.

Prepare Garlic

While potatoes are cooking, peel and crush the garlic cloves.

Mash Potatoes

Drain the potatoes and return them to the pot. Add the crushed garlic, butter, and heavy cream. Mash until smooth and creamy. Season with salt and pepper to taste.

Prepare Broccolini

Trim the ends off the broccolini and rinse under cold water.

Sauté Broccolini

In a separate skillet, heat 1 tbs of olive oil over medium heat. Add the broccolini, season with salt and pepper, and sauté for 5-7 minutes until tender and slightly charred.

Make Brown Butter

In a small saucepan, melt 6 tbs of butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and has a nutty aroma, about 3-5 minutes.

Add Lemon Juice

Remove from heat and stir in the lemon juice. Season with salt and pepper to taste.