Zucchini Blossom and Chicken Saltimbocca |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
In a clever switch, a zucchini blossom stands in for the traditional sage-leaf topping. A terrific dinner-party dish. Ingredients:
12 zucchini blossoms, stems removed |
2 skinless boneless chicken breast halves (about 1 pound total) |
8 thin 6 1/2 x 3 1/2-inch slices prosciutto |
1 tablespoon unsalted butter |
1 tablespoon extra-virgin olive oil |
1/2 cup dry white-wine |
Directions:
1. Gently rinse and dry zucchini blossoms.
2. Place each chicken breast between two 12-inch squares of parchment paper; using mallet, pound chicken to 1/4- to 1/3-inch thickness. Remove chicken from parchment paper and cut each breast in half lengthwise.
3. Season chicken with salt and pepper; top each with 3 zucchini blossoms. Wrap each chicken breast with 2 prosciutto slices, using toothpick to secure prosciutto and blossoms.
4. Melt butter with olive oil in heavy large skillet over medium-high heat. Add chicken, blossom side down, and sauté until browned, about 3 minutes per side. Add white wine and continue cooking until wine is reduced and thickens slightly, about 2 minutes longer. Season to taste with salt and pepper. Transfer chicken to serving platter. Remove toothpicks and pour sauce over chicken.
|
|