Contact Us
Contact Us
  • Recipe
  • Entrées

Chicken Saltimbocca

Chicken Saltimbocca

Ingredients

  • 2 ea.
    Chef's Line® All Natural* Gluten-Free Breaded Chicken Breast Fillet
  • 4 oz.
    Roseli® Capicola Ham (or Prosciutto)
  • 2 oz.
    Glenview Farms® Crumbled Hickory Smoked Feta Cheese
  • 3 ea.
    Lemon, 165 Count (juice from 2, wedges from 1, for garnish)
  • 8 oz.
    Chicken Broth made with Molly's Kitchen® Chicken Paste Base
  • 3 oz.
    Glenview Farms Unsalted Solid AA Grade Butter (cut into small cubes)
  • 4 oz.
    Mashed Skin-on Red Potato
  • 4 oz.
    Broccolini ,blanched and chilled
  • Pinch
    Monarch® Crushed Red Pepper
  • 6 leaves
    Fresh Sage
  • 12 grams
    Parsley, finely chopped
  • 2 ea.
    Garlic, minced

Preparation

1. Sauce: Melt 1 tbsp. of the butter in a large skillet over medium heat. Add the garlic and cook, stirring frequently, until garlic is soft. Add the lemon juice then 1 cup of low-sodium chicken broth. Increase the heat to medium-high, and bring to a boil. Boil until sauce reduces by half for about 3 minutes. Reduce the heat to low. While whisking, add the remaining butter and continue to whisk constantly until all the butter is melted and incorporated. Add 1 tbsp. kosher salt and 1/4 tbsp. black pepper and stir to combine. Add the parsley, and stir to combine. Taste and season with more kosher salt as needed. Yields 12 oz. 

2.In a large skillet, heat 3 tbsp. of the oil. Tear two of the capicola slices into smaller pieces, and add to the oil in the skillet. Cook over low heat until crispy for 2 minutes. Repeat with the remaining prosciutto. Remove the capicola from the skillet and add the sage leaves. Cook until they become crispy for about 2 minutes. Remove with a slotted spoon, and set aside. Season with salt. 

3. For best results, cook gluten free chicken fillet from frozen in the fryer at 350°F until the internal temperature reaches 165°F as measured by a calibrated thermometer or for approximately 7-8 minutes. 

4. Place 1 red skin mashed potato product package in a kettle with warm water. Cover kettle and bring water to a boil. Reduce heat to medium (low boil), and heat for 20-30 minutes until product reaches a minimum temperature of 160°F. 

5. Place gluten-free chicken fillet on a sizzler plate, and sprinkle with smoked feta. Place in hot oven for a few minutes to warm feta. 

6. Lightly char or saute broccolini, and season with salt and pepper. Reserve for plate up. 

7. Finish: On a dinner-plate, first place mashed potatoes and a pinch of crushed red pepper, then broccolini, then top with gluten free fillet, ladle sauce around plate, then top with crispy capicola and sage leaves. Serve with lemon wedges.