Italian cuisine

Easy

Chicken Saltimbocca with Spaghetti Aglio e Olio

Name: Chicken Saltimbocca with Spaghetti Aglio e Olio
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 40 oz. Chicken Breast; 11 g Garlic Powder; 8 piece Sage Leaves; 3 Slice Prosciutto; 0.5 cup All Purpose Flour; 2 tbsp. Butter; 9 oz. White Wine; 0.5 cup Chicken Stock; 4 g Thyme; 0.25 tsp. Capers (Optional); 4 clove Garlic; 8 oz. Spaghetti; 0.5 tsp. Cayenne Pepper; 0.3 oz. Parsley; 2 Small Red Peppers; 2.5 oz. Baby Spinach; 0.5 oz. Parmesan Cheese; 1 pinch Salt; 1 pinch Black Pepper to Taste; 1 tbsp. Olive Oil; 0.5 cup Extra Virgin Olive Oil [For Blender]

Chef Naeim Darzi

RATING LIKE SAVE PRINT

Chicken Saltimbocca with Spaghetti Aglio e Olio

5 stars rating if you like it!

Done

Chicken Saltimbocca is a classic Italian dish of chicken wrapped in Prosciutto, thinly sliced dry-cured ham, and sage leaves. Combined with a side of spaghetti, this dish is exciting, complex, and the perfect date night plate!

Recipe

PRE TIME: 25 min

COOKING TIME: 20 min

TOTAL TIME: 45 min

2 SERVING

Ingredients:

40 oz. Chicken Breast
11 g Garlic Powder
8 piece Sage Leaves
3 Slice Prosciutto
0.5 cup All Purpose Flour
2 tbsp. Butter
9 oz. White Wine
0.5 cup Chicken Stock
4 g Thyme
0.25 tsp. Capers (Optional)
4 clove Garlic
8 oz. Spaghetti
0.5 tsp. Cayenne Pepper
0.3 oz. Parsley
2 Small Red Peppers
2.5 oz. Baby Spinach
0.5 oz. Parmesan Cheese
1 pinch Salt
1 pinch Black Pepper to Taste
1 tbsp. Olive Oil
0.5 cup Extra Virgin Olive Oil [For Blender]

Directions:

Step 1

Butterfly the chicken breast in half, trim off the fat and season with salt, black pepper, and garlic powder on both sides.

Step 2

Place three sage leaves over each breast, and wrap prosciutto over the entire breast.

Step 3

Cover the breasts with plastic wrap and gently pound each breast with a meat mallet.

Step 4

Heat a frying pan until very hot, add olive oil. Season flour with salt and pepper to taste, and lightly coat the backside of the chicken breast in flour, place into the pan, prosciutto side up. Sear for about 3 minutes and flip to cook the otherside for 1-2 minutes, until the prosciutto is crispy and chicken is cooked through. Remove to a plate.

Step 5

Melt butter in the pan over medium-low heat, add about ½ tablespoon of flour and whisk to dissolve. Add in white wine and chicken stock to deglaze the pan, when the sauce has come to a boil(about a minute before the desired thickness), add the thyme, remaining sage leaves and capers. Then return the chicken into the pan with the prosciutto side up, peel and crush two cloves of garlic and add it into the pan. Place the pan into the oven preheated at 320°F/ 160°C and bake for 15 minutes.

Step 6

Boil a pot of water and salt it, cook the spaghetti just under al dente. Simmer two garlic cloves in a small pot of boiling water for 5 minutes.

Step 7

In a blender, blend the cooked garlic with extra virgin olive oil, 1/2 cup of water, salt and cayenne pepper until emulsified.

Step 8

Pour the sauce from the blender into a pan, finely chop parsley and red peppers, add into the sauce and cook over low heat, toss the cooked spaghetti in the sauce to coat thoroughly.

Step 9

Melt butter in a sauté pan and cook spinach until slightly wilted, season with salt to taste.

Step 10

Remove chicken from the oven and transfer onto a plate to rest for 10-15 minutes, meanwhile, place a strainer over a bowl and strain the pan sauce.

Step 11

To plate, arrange spinach in the center, and place the chicken over it, place spaghetti on the side, top pasta with a bit of cayenne pepper and grated parmesan cheese, then spoon the sauce over the chicken and enjoy immediately.