Hamdi Saidani This Ina Garten Chicken Saltimbocca recipe from the Barefoot Contessa is one of the easiest Italian Saltimbocca recipes ever. The recipe is made with chicken cutlets, prosciutto, spinach, Parmesan cheese, olive oil, chicken broth, and lemon juice. This easy recipe takes only about 30 minutes to prepare and can serve up to 6 people.
What Is Chicken Saltimbocca
Chicken Saltimbocca is an Italian dish that features chicken cutlets wrapped with prosciutto and often layered with spinach and Parmesan cheese.
The dish is then cooked in a skillet with chicken broth and lemon juice. The name “Saltimbocca” translates to “jumps in the mouth,” which aptly describes the burst of flavors you experience when eating it.
Ina Garten Chicken Saltimbocca Ingredients
- 6 chicken cutlets (3-ounce each), pounded flat
- 6 thin slices of prosciutto
- Salt and black pepper to taste
- 10-ounce box of frozen chopped spinach, thawed
- 3 tablespoons olive oil
- 1/4 cup grated Parmesan
- 14-ounce can of low-salt chicken broth
- 2 tablespoons fresh lemon juice
How To Make Ina Garten Chicken Saltimbocca
- Preparation: Lay the chicken cutlets on a flat surface. Season with salt and pepper. Place a slice of prosciutto on each cutlet.
- Spinach Layer: Squeeze out excess water from the thawed spinach. Season it with salt and pepper. Mix it with 1 tablespoon of olive oil. Spread a thin layer of this spinach mixture over the prosciutto on each chicken cutlet.
- Roll and Secure: Sprinkle grated Parmesan over the spinach. Roll up each chicken cutlet like a jelly roll and secure it with a toothpick.
- Searing: Heat 2 tablespoons of olive oil in a large skillet over high heat. Add the chicken rolls and sear them until golden brown, about 2 minutes per side.
- Cook and Serve: Pour in the chicken broth and lemon juice. Cover and simmer on medium heat for 8-10 minutes. Transfer the chicken to a serving platter. Reduce the remaining liquid in the skillet to about 2/3 cup. Drizzle this sauce over the chicken before serving.
What To Serve With Chicken Saltimbocca
Chicken Saltimbocca pairs well with Brussels sprouts, lemon herb risotto, or carrot soup. Here are 10 simple side dishes to serve with Chicken Saltimbocca:
How To Store Chicken Saltimbocca
- In The Fridge: Place the cooked Chicken Saltimbocca in an airtight container and store it in the fridge for up to 3 days.
- In The Freezer: Chicken Saltimbocca can last in the freezer for up to 2 months.
How To Reheat Chicken Saltimbocca
- Microwave: Place the Chicken Saltimbocca in a microwave-safe dish, cover with a microwave-safe lid or wrap, and heat on medium power for 2-3 minutes.
- Oven: Preheat your oven to 350°F (175°C). Place the chicken in an oven-safe dish, cover with aluminum foil, and bake for about 15-20 minutes or until heated through.
Nutrition Facts
Here are the nutrition facts for the Ina Garten Chicken Saltimbocca recipe:
- Calories: 227
- Total Fat: 11 grams
- Saturated Fat: 2 grams
- Cholesterol: 63 milligrams
- Sodium: 700 milligrams
- Carbohydrates: 4 grams
- Protein: 27 grams
- Sugar: 1 gram
Try More Ina Garten Recipes:
Ina Garten Chicken Saltimbocca
Description
This Ina Garten Chicken Saltimbocca recipe from the Barefoot Contessa is one of the easiest Italian Saltimbocca recipes ever. The recipe is made with chicken cutlets, prosciutto, spinach, Parmesan cheese, olive oil, chicken broth, and lemon juice. This easy recipe takes only about 30 minutes to prepare and can serve up to 6 people.
Ina Garten Chicken Saltimbocca Ingredients
How To Make Ina Garten Chicken Saltimbocca
- Lay the chicken cutlets on a flat surface. Season with salt and pepper. Place a slice of prosciutto on each cutlet.
- Squeeze out excess water from the thawed spinach. Season it with salt and pepper. Mix it with 1 tablespoon of olive oil. Spread a thin layer of this spinach mixture over the prosciutto on each chicken cutlet.
- Sprinkle grated Parmesan over the spinach. Roll up each chicken cutlet like a jelly roll and secure it with a toothpick.
- Heat 2 tablespoons of olive oil in a large skillet over high heat. Add the chicken rolls and sear them until golden brown, about 2 minutes per side.
- Pour in the chicken broth and lemon juice. Cover and simmer on medium heat for 8-10 minutes. Transfer the chicken to a serving platter. Reduce the remaining liquid in the skillet to about 2/3 cup. Drizzle this sauce over the chicken before serving.
