This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is NOT safe for those who are sensitive to gluten.
"Eggs have no business dancing with stones."
Back in the Seventies recipes like this were really popular - almost every restaurant served Chicken Kiev or Saltimbocca. I like Saltimbocca because it's so easy to make and hits all the right spots. "Saltimbocca" is Italian for "leaps into the mouth." It's a great description -- the recipe is sweet, salty and savory all at once.
In French this means "made of rags," so slicing a food into very thin strips is known as a chiffonade. Lining up the leaves of spinach and slicing across yielding long thin strips is a chiffonade. This is also done with herbs, such as basil or mint, by stacking the leaves, rolling them up in a tube and cutting across the roll into ribbons.
Servings = 2 | Serving size =4 ounces chicken and 2 ounces pasta
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe does not make very good leftovers.
Serve with Roasted Beets or Parmesan Squash. or Green Beans in Walnut Vinaigrette or Zucchini with Sun Dried Tomatoes or Zucchini with Sun Dried Tomatoes - Low Sodium Version or Yellow Squash and Onions
|2 4 ounce||chicken breasts|
|4||1/2 ounce slices prosciutto|
|8 large||leaves fresh sage (chiffonade)|
|fresh ground black pepper|
|1 Tbsp||olive oil|
|8 ounces||crimini mushrooms (quartered)|
|1 large||shallot (minced)|
|1/4 cup||low sodium chicken or vegetable broth|
|1 tsp||unsalted butter|
|4 ounces||whole wheat or gluten-free angel hair pasta|
Place the chicken breasts flat on a cutting board and slice them into two thinner pieces. Place the chicken breast slices between sheets of plastic wrap. Using a flat meat mallet, pound them gently until they are about 1/8 to 1/4 inch thick.
Sprinkle each chicken breast with pepper and then place a slice of prosciutto ham on each flattened breast. Evenly spread the sage between the 4 chicken breasts, placing it on top of the prosciutto. Roll the chicken breast up around the ham and sage.
Set the wrapped chicken bundles aside in the refrigerator until ready to use.
Preheat the oven to 325°F.
Place a large non-stick skillet over medium-high heat. Add the olive oil, mushrooms and shallots and cook, stirring frequently, until browned. Add the rolled chicken breasts to the pan and sear on each side, then remove them to a pan or piece of foil and place them in the oven.
Add the chicken stock to the skillet and reduce the heat to medium. Add the butter and reduce the heat to low.
Place the water in a large sauce pan over high heat. When it begins to boil, add the pasta.
When the pasta is done, remove the angel hair using tongs and place it in the skillet with the mushroom sauce. Add 1/4 cup of the pasta water and increase the heat to medium-high. Toss the pasta well for about a minute.
Serve the pasta with the sauce and place the chicken on top.
Serving size = 4 ounces chicken and 2 ounces pasta
Servings = 2
Amount Per Serving
|Calories 503||Calories from Fat 121|
|% Daily Value|
|Total Fat 14g||21%|
|Saturated Fat 4g||18%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 51g||17%|
|Dietary Fiber 3g||12%|
|Vitamin A 7%||Vitamin C 7%|
|Calcium 6%||Iron 54%|
|Vitamin K 8 mcg||Potassium 1088 mg|
|Magnesium 83 mg|