The taste of sage, fontina and prosciutto are key to Saltimbocca, which literally means “jump in the mouth” with flavour. A delicious zero carb entree.
Instead of veal, we use chicken and make this dish without a sauce to enjoy the flavors. There are many many versions of Saltimbocca – this is our favorite. Deglaze the pan with a little white wine and/or lemon if you choose. Serve with simple buttered or Creamy Lemon Pasta, and a lightly dressed salad. This comes together quickly, so be organized with the sides before you start cooking the chicken.
Ingredients
- 2 chicken breasts
- 12 – 16 sage leaves (depending on size)
- 1 clove garlic minced
- 4 slices prosciutto
- 6 oz. (170 gr) Fontina cheese, thinly sliced
- Salt and pepper
- 1 TBSP Olive oil
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Instructions
- Pre heat oven to 425
- Cut the chicken breasts in half horizontally instead of pounding thin. Sprinkle with salt and pepper.
- Meanwhile, heat olive oil on medium high in a large cast iron frying pan. Add sage leaves and garlic, let them crisp for about 1 minute. Remove sage leaves and drain on a paper towel.
- Add chicken to the olive oil and brown on medium high for about 2 minutes per side. Remove from heat and top each chicken breast with 2 sage leaves. Cover with a slice of prosciutto and then add the Fontina cheese.
- Place cast iron frying pan in the oven. Cook for 5 minutes until cheese is melted and starting to turn golden.
- Garnish with remaining sage leaves.
