Oven Roasted Chicken Tenders Saltimbocca (Rachael Ray) Recipe

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Oven Roasted Chicken Tenders Saltimbocca (Rachael Ray)
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Ingredients
21
Count
Nutrition
1180
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 425 degrees F.
  2. Season chicken with salt and pepper, top each tender with 2 leaves of sage. Wrap each tender with a slice of ham. Coat the tenders liberally in olive oil, a couple of tablespoons.
  3. Arrange meat on baking sheet on parchment paper and bake until crispy and firm, 10 to 12 minutes.
  4. To serve, slice meat on bias and pile on Wild Mushroom Broken Spaghetti Risotto with Arugula and Hazelnuts.
  5. Alternatively, skewer the tenders and serve with lemon wedges on a plate as first or second course.
  6. Wild Mushroom Broken Spaghetti Risotto with Arugula and Hazelnuts:
  7. Place mushrooms, stock and water in a sauce pot and heat, keep warm on low.
  8. Heat a medium saute pan or risotto pan with 3 tablespoons extra-virgin olive oil, 3 turns of the pan, over medium to medium-high heat. Add onions and garlic to pan, season with salt and pepper, to taste, and saute until tender 4 to 5 minutes. Add pasta and toast until deeply golden in color and very nutty in fragrance, 6 to 7 minutes. Stir in wine and let it cook away, 1 minute. Ladle in stock every few minutes, stirring for a good minute with each addition of stock to develop starches. Evaporate almost all of the liquid before each addition of stock. Pasta will cook up quicker then rice. Start tasting after about 8 to 9 minutes of cooking time once you begin to add stock. When you are down to the last cup of your liquids, remove mushrooms, chop and add to pasta.
  9. While the pasta cooks, toast hazelnuts in a skillet until fragrant. Peel nuts by rubbing the skins off in a clean kitchen towel.
  10. When pasta is cooked to al dente, stir butter into the pan then stir in the cheese.
  11. Dress arugula with lemon juice, a drizzle olive oil, and salt and pepper, to taste.
  12. Serve risotto in shallow bowls topped with greens and nuts.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1180.01 Kcal (4940 kJ)
Calories from fat 541.3 Kcal
% Daily Value*
Total Fat 60.14g 93%
Cholesterol 73.31mg 24%
Sodium 831.05mg 35%
Potassium 960.39mg 20%
Total Carbs 111.79g 37%
Sugars 11.72g 47%
Dietary Fiber 8.23g 33%
Protein 46.45g 93%
Vitamin C 14.2mg 24%
Vitamin A 0.1mg 2%
Iron 5.3mg 29%
Calcium 136.7mg 14%
Amount Per 100 g
Calories 169.05 Kcal (708 kJ)
Calories from fat 77.55 Kcal
% Daily Value*
Total Fat 8.62g 93%
Cholesterol 10.5mg 24%
Sodium 119.06mg 35%
Potassium 137.59mg 20%
Total Carbs 16.02g 37%
Sugars 1.68g 47%
Dietary Fiber 1.18g 33%
Protein 6.65g 93%
Vitamin C 2mg 24%
Iron 0.8mg 29%
Calcium 19.6mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 27.8
    Points
  • 31
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

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