Chicken in his pink evening dress – Le poulet en tenue de soirée
Sage and garlic chicken tenders wrapped in prosciutto with lemon pepper dressing
This is a lighter version of the Italian saltimbocca stuffed with fontina cheese, sage and cooked in wine, saltimbocca literally means “jump in your mouth”. Since there is no cheese in those, they are grilled instead of pan cooked and the prosciutto is outside instead of inside the chicken. Those are delicious as a light dinner with a salad, or can also be also served with any vegetable side dish. I served those with leeks and wild mushroom gratin, and it was a good combination. The sweetness of the gratin was very well-balanced with the citrus olive oil dressing I put on top of the chicken.
For 2 to 3 people (it makes 6 chicken strips)
- 1 large chicken breast
- 6 slices of prosciutto di parma
- 6 sage leaves
- 2 garlic cloves
- Salt and pepper
- Juice of one lemon
- Zest of one lemon
- 3 tbs olive oil
- salt and pepper
Wrap the prosciutto around the strips. Use an inside grill and grill evenly on both sides, until the prosciutto turns into a deep rosy color. If you don’t have an inside grill, you may use a broiler.
For the dressing, add all the ingredients together in a bowl, mix well. When the chicken is well grilled, add one or more tbs of dressing on top of each strip. Serve hot.
This entry was posted by silvia on December 10, 2008 at 5:32 pm, and is filed under Meat. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
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