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Chicken Saltimbocca

"Saltimbocca" translates as "jump in the mouth," which is just what this dish does. It's one of Ralph's favorites, and I think he makes it better than anyone. Serve it with a side dish of wild rice or fresh home-made pasta.

  • 6 4 oz. pieces chicken breast, pounded into cutlets
  • 6 thin slices prosciutto, cut to match chicken cutlets
  • 1 cup cooked spinach, well drained
  • 3 cloves crushed garlic
  • 2 tablespoons grated Parmesan or Romano
  • 3 tablespoons Cheshire Garden Blenda D'Italia Vinegar, divided
  • 3 tablespoons olive oil

Lay out the chicken cutlets with the proscuitto on top. Mix spinach, garlic, cheese and 1 tablespoon vinegar. Place a dollop of the mixture on the center of each cutlet, fold, and skewer with toothpicks.

Heat the oil in a heavy skillet, brown the saltimbocca in oil, turning until cooked through, 7 to 10 minutes.

Add the remaining 2 tablespoons of vinegar and raise the heat. Deglaze by scraping the pan and melting the browned food into the vinegar. This takes about 2 to 4 minutes, and reduces the vinegar by about half.

Serves 4 to 6


Cheshire Garden products used in this recipe:

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