What a beautiful thing it is that we live in a world where you can wrap your meat in meat.
Saltimbocca literally means "jump in the mouth" and this recipe certainly leapt into mine. I love that Italians give their food such creative names. For example "cacciatore," like chicken cacciatore translates to "hunter." Apparently, the meal was originated by hunters who were able to easily gather the ingredients, like mushrooms and herbs, and cook it all outdoors. Tiramisu means "cheer me up" and if you have ever taken a bite of coffee soaked lady fingers and not felt cheerful, I question your tastebuds.
Saltimbocca sounds fancy, and of course it involves prosciutto, which may not be on your weekly grocery list, but it actually is super easy to make. Thinly sliced chicken breast are topped with a slice of prosciutto and seared in a heavy cast iron skillet. The prosciutto becomes crispy and it's juicy drip into the chicken meat making it almost impossible to be dry. No matter how much you accidentally over cook it.
I think my grocery store has a permanent buy one get one free sale on cherry tomatoes so I'm always left with a copious amount of tomatoes, that I often end up throwing out. I decided to amp up this dish by making blistered tomatoes. They are super easy to make and a real aesthetically pleasing element to any dish.
Ingredients:
Blistered Cherry Tomatoes:
2 cups cherry tomatoes
1/4 cup olive oil
1 tsp garlic powder
In a large cast iron skillet heat olive oil on high heat for 3 minutes. Pan should be scorching hot. Once ready, place cherry tomatoes in pan and cook for 5 minutes without stirring. Tomatoes will become charred and start to pop. Stir the tomatoes and cook for an additional 3 minutes.
4 skinless boneless chicken breasts pounded thin
1 tsp kosher salt
1 tsp ground black pepper
4 slices proscuitto
2 tbsp fresh rosemary finely diced (1 tbs dried)
2 tbsp olive oil
1/2 cup white wine
4 tbsp unsalted butter
Sprinkle salt and pepper over both sides of chicken. Sprinkle rosemary over each breast evenly. Place one slice of prosciutto on top of the chicken. Heat olive oil in a cast iron skillet. Place chicken portions in skillet and cook until golden brown, about two minutes on each side. Add in the butter and white wine. Cover and simmer for an additional 8 to 10 minutes until chicken is cooked through. Remove chicken from pan and simmer sauce on high heat until it had reduced about 2/3. Serve chicken with blistered tomatoes and top with sauce.
Blistered Cherry Tomatoes:
2 cups cherry tomatoes
1/4 cup olive oil
1 tsp garlic powder
In a large cast iron skillet heat olive oil on high heat for 3 minutes. Pan should be scorching hot. Once ready, place cherry tomatoes in pan and cook for 5 minutes without stirring. Tomatoes will become charred and start to pop. Stir the tomatoes and cook for an additional 3 minutes.
4 skinless boneless chicken breasts pounded thin
1 tsp kosher salt
1 tsp ground black pepper
4 slices proscuitto
2 tbsp fresh rosemary finely diced (1 tbs dried)
2 tbsp olive oil
1/2 cup white wine
4 tbsp unsalted butter
Sprinkle salt and pepper over both sides of chicken. Sprinkle rosemary over each breast evenly. Place one slice of prosciutto on top of the chicken. Heat olive oil in a cast iron skillet. Place chicken portions in skillet and cook until golden brown, about two minutes on each side. Add in the butter and white wine. Cover and simmer for an additional 8 to 10 minutes until chicken is cooked through. Remove chicken from pan and simmer sauce on high heat until it had reduced about 2/3. Serve chicken with blistered tomatoes and top with sauce.
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