The Best and Easiest Chicken Saltimbocca Recipes you will make

Ingredients
4 (6-ounce) skinless, boneless chicken breast halves, butterflied or poundedKosher saltFreshly ground black pepper6-8 large basil leaves4 thin slices prosciutto di ParmaAll-purpose flour, for dusting2 tablespoons extra-virgin olive oil4 tablespoons unsalted butter, cut into tablespoons, divided1/4 cup plus 2 tablespoons dry white wine1 cup chicken stock or low-sodium broth
3-4 Garlic Cloves

Instructions for cooking:
1. Season the chicken with salt and pepper after it has been cut thin or pounded out. Top with a slice of prosciutto, trimming it to fit. Press the prosciutto to help it adhere to the chicken and use toothpicks if necessary to help it adhere properly.
2. Then in a skillet over medium heat sauté the garlic and basil for 2-3 minutes to infuse the oil with garlic and basil flavor.
3. Dust the chicken with flour, shaking off the excess.
4. Heat a large skillet over medium heat. Add the oil and 2 tablespoons of the butter. Add two of the breasts, prosciutto side up, about 3 minutes. Then flip chicken over and repeat process until chicken is about 60% cooked.
5. Add the stock and cook over medium high heat for 1 minute and then add in white wine and reduce for 2 minutes.
6. Lastly, place pan in a pre-heated 350 degree over and finish chicken for 6-8 minutes.
7. Top with fresh basil and serve.

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Hey welcome to cooking with Tim we’re going to make chicken Salt and bokeh today one of my favorites easy to make doesn’t take that many ingredients all right so we got chicken stock some white wine olive oil chicken of course cuz it’s chicken Salt and boka a little bit

Of flour black pepper garlic and of course basil and then a little bit of brto who doesn’t like Pudo and then for this particular dish I’m going to use Grier very very tasty compliments the dish very well let’s get started allpurpose flour season it up with a little bit of

Black pepper and of course Salt salé just incorporate it just like that nothing super fancy just make sure that the flour is seasoned all right now we got this big piece of chicken so if we cook this in the pan it’s going to be a little bit too thick and the text

Texture won’t be right with the chicken Salt and boka so what we’re going to do is we’re going to slice it make some Thin slices and then we’re going to pound it out to tenderize it to get it to the right thickness so here we go I

Know this might grow some people out but first thing you want to do is cut away a little bit of that fat and just weird parts of the chicken all right now from this point we’re going to cut thin strips press down with your hand run your knife under it parallel to your

Hand being pressed down and up with a beautiful Hut of chicken perfect for chicken Sala all right now here’s what you’re going to need one of these little meat tenderizing tools and it’s kind of like a hammer but it’s a I guess a food Hammer what we’re going to do is we’re

Going to lay down some plastic and you’re simply going to start in the middle and work your way out now don’t act like you’re hammering a nail pounding it to death just be gentle with the chicken okay you want to work your way in and then work your way out to get it

To your desired thickness I like about A4 to a half inch for this particular dish go to the other one let’s see what this looks like ready next up season the chicken with salt and pepper salt a quick hack let me show you what I

Did was I put new strips of plastic wrap on top of my cutting board because I cleaned it with soap and water when I was cutting the chicken and pounding out the chicken on the cutting board so to be a little bit tad bit like I don’t

Know lazy I covered it with plastic wrap so when I’m done messing with the chicken and prepping it I just remove the plastic and it’s clean now we’re going to get some pruto lay that pretty pruto right there on top of the chicken this

Is going to add such a depth of flavor I mean it’ll have your pallet dancing any P lovers you Like next step take some toothpicks sorry for the full mouth you want to pin the Pudo into the chicken cuz we don’t want to lose the Pudo in this next step let’s do the other side down into the chicken and Pudo up under it then back through it now we’re going

To dredge it in the flour see how that Pudo is covered pretty well and know this ain’t no marry me chicken this is chicken Salt and boka beautiful let me just show you how easy cleanup is see it’s that easy Okay so I’m going to figure out how to make slices out of this cuz I don’t really have a slicer so what I’m going to do is I’m going to cut away the Rind do away with that and let’s use the back blade of just a regular box grater and

See see if that’ll work my go just call me a genius look at there let’s get a few more of those okay next you want to get you an oven safe pan okay next thing turn on some heat the pan has been on a medium low

Flame for about a minute and a half to two minutes we’re going to use a little bit of extra virgin olive oil and why am I using extra virgin olive oil to cook with because we’re not using a super high heat so whenever you use a lower

Heat to cook with you can use evoo now what we’re going to do is we’re going to add flavor to the chicken Salt and bokeh we’re going to add fresh garlic and then next we’re going to infuse it with a little flavor of fresh basil because we want the oil to absorb

Basil garlic and then we’re going to cook the chicken right in here the garlic and basil have been cooking in that hot extra virgin olive oil for probably 3 to 4 minutes we’re going to remove the basil because the flavor of the basil has gotten down into the oil

Next thing we’re going to take the chicken and we’re going to go pruto side down just shake any of that excess flour off and then go right down there we just like that move the garlic over so we can get the other piece In boom we’re going to let that go just a couple of minutes and we’re going to flip it over and then we’re going to cook the other side all right now we’ve got a crust formed on the Pudo side down now let’s flip the chicken I’m going to do it with my hands

But you can do it with a fork and tongs but I’m going to go ahead and pull out these toothpicks the main purpose of the toothpicks was to get the Puda to adhere to the chicken chicken’s about 60% of the way cooked we’re going to add some chicken

Stock we’re going to let that go for about 60 seconds now we’re going to get some white wine I mean you can really use whatever you want but ideally if I had a Peno gree or Peno ggio it would be the best all right we’re just going to

Let that chicken get real good and happy with the chicken stock and that white wine chicken stock white wine are in the pan we let that cook for about two minutes now we’re GNA finish it in the oven at 350° for about 7 to 8 minutes all we’re going to cut up a

Little bit of Basil to top it With all right now let’s take that Fontina cheese lay it right on top and then it’s practically ready give us a few Minutes so let’s grab a couple pieces of that Garlic now we’re going to take a little bit of that leftover chicken stock and white wine and pour right on the top finally fresh Basil Magnificent even some of that roasted garlic dip it down to that Sauce delicious