Chicken Saltimbocca Bites

  • Prep 30 min
  • Total 60 min
  • Servings 4

Ingredients

  • 8 strips prosciutto
  • 4 chicken breasts, halved
  • 1/3 cup Gold Medal™ all-purpose flour
  • Fresh sage
  • 1/3 cup olive oil

BASIC PESTO

  • 2 cups fresh basil
  • 2 cloves garlic
  • 1/2 lemon, zest only
  • 1/2 cup olive oil
  • 1/2 cup parmesan cheese

Steps

  • 1
    To make pesto, pulse all ingredients in a food processor until combined. It should be a rough texture. Add olive oil until it gets to the consistency you desire. It's best to make this an hour before so the flavors can blend while you work on the bites.
  • 2
    Lay out prosciutto strips on a clean surface. Cut chicken breasts in half lengthwise.
  • 3
    Lay fresh sage leaves on the chicken breast strips in a line. Press down on them so they stick to the chicken.
  • 4
    Sprinkle the prosciutto strips with a tiny amount of all-purpose flour.
  • 5
    Set the breast at one end of a prosciutto strip and roll it up tightly in the prosciutto. Try to roll the chicken at a slight angle so the entire breast gets wrapped in the prosciutto.
  • 6
    Repeat with all the breasts and prosciutto strips.
  • 7
    Heat a few tablespoons of olive oil in a large pan or skillet over medium heat. Add the as many strips as will fit without cramming the pan. Be sure to add the strips seam-side down.
  • 8
    Cook strips over medium heat until they are cooked through and very crispy on the outside, about 15-20 minutes. Turn them every few minutes so they cook evenly. Be gentle with them and try to avoid tearing the prosciutto.
  • 9
    Remove strips and let rest for a few minutes. Then slice each piece into 4-5 bites with a sharp carving knife.
  • 10
    Serve bites over pesto either as an appetizer or a meal.

No nutrition information available for this recipe
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