Chicken Saltimbocca
If I have sage on hand, this is one of my favorite dishes to put it to good use: chicken saltimbocca.
Saltimbocca is Italian for “jumps in the mouth” as all of the core flavors to this dish are really vibrant when they come together. Surprisingly though, there are countless variantions on saltimbocca as it is apparently popular in Switzerland, Italy, Spain and Greece where the featured meat, sauce, and garnish can all differ greatly (e.g. chicken, veal, pork, wine, salt water, oil, etc). The one commonality across all of these interpretations of the dish though: roulades stuffed with that mentholy, peppery flavor of sage and the richness of prosciutto. In this version, I stuffed chicken breast roulades with fresh sage, basil, goat cheese, and prosciutto and then top it off with some Marsala and mushrooms. This dish is also my entry for this week’s Weekend Herb Blogging, hosted by Kalyn from Kalyn’s Kitchen. My regular readers might notice that this
Read more about Chicken Saltimbocca »