I love making this! While it may seem a bit of an involved process, it really isn’t if you organize yourself well and have everything laid out. Simple enough for a weekday meal, yet elegant and simply delicious. Add some wild rice and seasonal vegetables and is a great dish for entertaining.

Saltimbocca Ingredient Lineup

Saltimbocca Ingredient Lineup

Ingredients – Serves 4
4 TB extra virgin olive oil
3 TB butter, divided
8 sage leaves
2 boneless skinless chicken breasts
4 slices provolone cheese
8 slices prosciutto
salt and pepper
1/2 cup all purpose flour
1 cup white wine
1/2 cup chicken stock

Sauteeing - Prosciutto Already Browned

Method
1. In a large skillet heat up the olive oil and “fry” the sage leaves, about 30 second per side.
2. Remove from the skillet and set on paper towels.
3. Cut each breast into two half pieces and flatten with a meat mallot.
4. Lay two sage leaves on top of each breast half. Top with cheese and then prosciutto. Secure the prosciutto to the chicken with toothpicks.
5. Season the flour with salt and pepper.
6. Turn the chicken onto the flour and coat both sides, make sure to shake excess flour. Put aside on a dry plate.
7. Return to the skillet to the heat and add a tablespoon of butter.
8. When the oil and butter mixture starts to bubble up, place the chicken on the pan, pancetta side down. Brown for three minutes on each side and remove from the pan.
9. Add remaning butter, wine and stock.
10. Return chicken to the pan and cook on medium heat for 15 more minutes, turning the chicken halfway through cooking.
11. Plate and top with the remaining pan juices.

Saltimbocca Success!

Saltimbocca Success!

Granted, this would be even better using fresh apricots, but in early spring, jarred apricot does the trick!

Goat Cheese Stuffed Apricot Chicken

Goat Cheese Stuffed Apricot Chicken

Ingredients:
1 jar apricot preserves
2 TB soy sauce
2 teas creole mustard
2 boneless skinless chicken breast, split in half
salt, pepper and oregano
4 tablespoons of crumbled goat cheese
2 TB extra virgin olive oil

Method:
1. Preheat oven to 375 degrees.
2. In a small sauce pan, mix together the apricot preserves, soy sauce, and creole mustard. Bring to a simmer and cook for 5 minutes. Set aside.
3. In the meantime, pound chicken breasts with a meat mallot to a 1/4″ thickness. Season with salt pepper, and oregano.
4. Sprinkle one tablespoon of goat cheese on each chicken breast, roll, and tie with butcher’s twine.
5. In a medium sized skillet, heat 2 tablespoons of olive oil, and sear the chicken breasts; 2 minutes per side.
6. Place the chicken breasts in a baking dish, cover loosely with aluminum foil and bake for 35 minutes. Remove foil, top with half of the apricot mixture and bake uncovered for an additional 15 minutes.
7. Plate and top with the remaining apricot glaze.

A simple dish of cook orzo tossed with roasted tomatoes, black olives, garbanzo beans and feta cheese is a great side dish choice!

Wraps were always a last resort for me. However, as the food industry started to lighten them up, they quickly became a favorite; and replacement for bread when given the option at the sandwich shop. At home, they are my go-to alternative when I am not in the mood for the heaviness of bread.

I wanted to add some tasty crunchiness to this wrap; so I used panko and parmesan to “bread” the chicken before oven frying it. Avocado slices provide a smooth contrast to the crunchiness of the chicken. A simple “salsa” of black beans, corn, jarred jalapenos, cilantro and fresh lime juice make the perfect side dish for this light dinner option.

Crunchy Chicken Wrap

Crunchy Chicken Wrap

Ingredients:
6 chicken tenders, about 1/2 inch in thickness
Salt and pepper
1 cup half and half
1 1/2 cups of panko
1/2 cup grated parmesan
1 haas avocado, peeled and sliced
1/2 cup shredded colby jack
Sliced tomatoes
Chopped cilantro
Romaine lettuce leaves
Soft tortillas, burrito size

Method:
1. Preheat oven to 375.
2. Season the chicken with salt and pepper, set aside.
3. Prepare two dipping stations for the breading process. The first one for the half and half, the second one for a mixture of the panko and parmesan cheese.
4. Dip the chicken in the half and half, then in the panko mixture. Place on a metal baking pan that has been sprayed with non-stick spray.
5. Bake uncovered for 35 minutes, turning twice.
6. In the meantime, prepare the other components of the wrap by peeling and slicing the avocado; warming up the tortilla, chopping the cilantro, and pulling out a few romaine lettuce leaves.
7. To assemble the tortilla, once the chicken is cooked, start with warming up the tortillas in the microwave for 30 seconds. To keep the tortillas pliable. place in between two paper towels, sprinkle lightly with water, and then microwave.
8. Lay the tortilla on a plate, then place the lettuce followed by the chicken, cheese, tomato slices, avocado and cilantro.
9. Tuck ends of the tortilla and wrap!