Chicken Saltimbocca with Cheese
I have already posted a chicken saltimbocca recipe, but I can never get enough saltimbocca. Unlike the original, this New York Times recipe has cheese, which is never a bad thing. Delicious!
1 ½ pounds boneless skinless thin chicken cutlets
salt and pepper
1 TB. chopped sage, plus 24 large sage leaves
2 garlic cloves smashed to a paste
1 pinch red pepper flakes, optional
olive oil
6 thin slices proscuitto
6 slices fontina cheese (about 4 ounces)
Salt and pepper each cutlet on both sides and place on a platter. Sprinkle with chopped sage, garlic, red pepper flakes (if using) and olive oil. Massage in the seasoning to distribute, cover and marinate at room temperature for one hour, or refrigerate for up to several hours.
Heat a wide skillet over medium heat and add 3 tablespoons olive oil. When the oil looks wavy, add the sage leaves and let them crisp for about 30 seconds. Remove and drain.
Brown the chicken breasts in the oil for about 2 minutes per side, then transfer to a baking dish large enough to fit them in one layer.
Top each piece with 2 sage leaves, a slice of prosciutto and a slice of fontina. Broil for 2 to 3 minutes, until the cheese is bubbling. Garnish with remaining sage leaves.
Sautéed Spinach
Popeye would approve!
2 TB. olive oil
3 garlic cloves, thinly sliced
2 TB. pine nuts (optional)
2 bags or bunches of spinach, washed and dried well
salt and pepper
lemon wedge
Heat olive oil in a large pot over medium heat, when the oil begins to shimmer add the garlic and pine nuts, saute for 1-2 minutes. Add spinach to the pot and stir; as it wilts it will release water. Let the spinach saute for another 1-2 minutes, stirring frequently, until most of the water evaporates. Add salt and pepper to taste, and squirt lemon juice over the spinach to serve.
