Chicken Saltimbocca Recipe
Parmesan and prosciutto crusted chicken breast, canellini bean ragout, sage
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Ingredients
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Protein
Ragout
Method
Chicken Preparation
- 1
Prepare Chicken
Preheat your oven to 375°F (190°C). Take the chicken breasts and gently pound them to an even thickness of about 1/2 inch.
- 2
Wrap Chicken
Wrap each chicken breast with 2 slices of prosciutto, ensuring they are fully covered.
- 3
Coat Chicken
In a shallow dish, mix the grated Parmesan cheese with a pinch of salt and pepper. Dredge the prosciutto-wrapped chicken breasts in the Parmesan mixture, pressing to adhere.
- 4
Cook Chicken
In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the chicken breasts and sear for about 3-4 minutes on each side until golden brown. Transfer to a baking dish and bake in the preheated oven for about 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
Ragout Preparation
- 5
- 6
Add Beans
Stir in the cannellini beans and vegetable broth. Bring to a simmer and cook for about 10 minutes to allow the flavors to meld.
- 7
Add Sage and Season
Add the fresh sage leaves, salt, and pepper to taste. Stir well and let simmer for an additional 5 minutes.
Serving
- 8
Plate the Dish
On each plate, spoon a generous amount of the cannellini bean ragout and place a chicken breast on top. Garnish with additional fresh sage leaves if desired.