Chicken Saltimbocca

Name: Chicken Saltimbocca with Italian Wedge Salad
Total time: 40 min
Yield: 2
Cuisine: Italienne
Ingredients: 340 g Poitrines de poulet; 350 g Pomme de terre à chair jaune; 2 cs Farine tout usage; 50 g Prosciutto; 56 g Jeunes épinards; 1 pièce(s) Tomate; 7 g Sauge; 4 cs Vin blanc de cuisine; 1 cs Vinaigre balsamique; 4.3 g Assaisonnement italien; ½ cc Sucre*; 3.5 cs Huile*; 0.13 cc Sel*; ¼ cc Poivre*

with Italian Wedge Salad

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

Prepare to go on a bite-sized trip to Italy from the comforts of home! Delicate umami-rich prosciutto is wrapped around tender chicken with earthy sage, then seared and roasted to create a harmonious symphony of flavours on a plate.

Allergènes:

Blé

•Sulfites

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation40 minutes

Temps de cuisson8 minutes

DifficultéFacile

Ingrédients

quantité par portion

340 g

Poitrines de poulet

350 g

Pomme de terre à chair jaune

2 cs

Farine tout usage

(Contient: Blé Peut contenir: Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites)

50 g

Prosciutto

56 g

Jeunes épinards

1 pièce(s)

Tomate

7 g

Sauge

4 cs

Vin blanc de cuisine

(Contient: Sulfites Peut contenir: Sésame, Blé, Gluten, Noix, Moutarde, Soya, Oeuf, Poisson, Lait, Sulfites, Crustacés)

1 cs

Vinaigre balsamique

(Contient: Sulfites Peut contenir: Moutarde, Sésame, Soya, Noix, Blé, Oeuf, Poisson, Lait)

4.3 g

Assaisonnement italien

(Peut contenir: Lait, Moutarde, Noix, Arachides, Sésame, Soya, Triticale, Blé)

Pas inclus dans votre livraison

½ cc

Sucre*

3.5 cs

Huile*

0.13 cc

Sel*

¼ cc

Poivre*

Informations nutritionnelles

Énergie (kcal)630 kcal

Graisses29 g

dont saturés4.5 g

Glucides45 g

dont sucres5 g

Fibres5 g

Protéines45 g

Cholestérol125 mg

Sel350 mg

Gras Trans0 g

Potassium1650 mg

Calcium125 mg

Fer4.5 mg

Ustensiles

•Papier sulfurisé

•Plaque de cuisson

•Cuillères à mesurer

•Bol à mélanger, moyen

•Film plastique

•Grande poêle antiadhésive

•Écumoire

•Fouet

•Grand bol

Instructions

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt, pepper and half the Italian Seasoning, then toss to coat.
Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Pick sage leaves from stems.
Cut tomatoes into 1/4-inch pieces.
In a medium bowl, add flour.
Remove half the proscuitto (use all for 4 servings) from the packaging to be used in step 3.

On a seperate cutting board, pat chicken dry with paper towels, then cover with plastic wrap. Using a heavy-bottomed pan, pound each breast until 1/2-inch thick. Season with pepper and remaining Italian Seasoning.
Divide half the sage leaves between breasts, then arrange them on top.
Wrap one or two proscuitto slices around each chicken breast, securing sage leaves in between.
Working with one piece at a time, add chicken to the bowl with flour and flip to coat.
When done, transfer chicken to a plate.

Line another plate with paper towels.
Heat a large non-stick pan over medium-high.
When the pan is hot, add 2 tbsp (4 tbsp) oil, then remaining sage leaves. Fry until crisp, 1 min. (TIP: We love to use olive oil for frying sage.)
Using a slotted spoon, transfer fried sage to the paper towel-lined plate. Set aside.
Reserve sage oil in the pan.

Reduce heat to medium, then add chicken. Cook for 8-10 min, flipping occasionally, until golden and cooked through.**
Transfer chicken to a clean plate, covered to keep warm.
To the same pan, add cooking wine, half the vinegar and 1/8 tsp (1/4 tsp) sugar. Cook for 1 min, scraping any brown bits, until slightly thickened.
Reduce heat to medium-low, then whisk in 1 tbsp (2 tbsp) cold butter. Cook for 1 min, stirring often, until butter melts. Season with pepper.
Remove from heat.
Add chicken back in, then toss to coat.

Meanwhile, in a large bowl, whisk together remaining vinegar, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
To the bowl with dressing, add spinach and tomatoes, then toss to coat.
Divide chicken, wedges and salad between plates.
Spoon any remaining sauce over chicken, then sprinkle with crispy sage leaves.