Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 2

This summery riff on saltimbocca is simplicity itself, with big flavor hits provided by prosciutto and heirloom tomatoes. Fragrant shallots, grated to a pulp, serve as a marinade for the chicken, yielding delicious results. Summer tomatoes have a beefiness and richness unlike those harvested any other time of year. They stand up well to robust chicken thighs and salty prosciutto. You can also try this recipe using a standard white fish such as cod or halibut and adjust the cooking time depending on the choice of protein.

Rozanne Gold
Recipe by Cooking Light August 2016

Gallery

Jennifer Causey

Recipe Summary

total:
2 hrs
Yield:
Serves 4 (serving size: 1 chicken piece and about 3/4 cup salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Grate shallots; coat chicken pieces with shallot pulp. Place 1 large basil leaf on each chicken piece, and wrap each tightly with 2 prosciutto slices. Wrap each chicken piece tightly in plastic wrap; chill at least 30 minutes or up to 2 hours.

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  • Arrange tomato slices on a platter. Finely chop remaining basil leaves to equal 1/4 cup. Sprinkle basil over tomatoes; let stand 30 minutes.

  • Preheat oven to 400°F.

  • Remove plastic wrap from chicken; discard plastic wrap. Place chicken on a baking sheet; drizzle with 1 1/2 teaspoons oil. Bake at 400°F for 30 minutes or until done. Drizzle remaining 2 1/2 tablespoons oil over tomatoes; sprinkle with salt. Divide tomato mixture evenly among 4 plates; top with chicken. Garnish with any remaining basil sprigs, if desired.

Nutrition Facts

350 calories; fat 19.8g; saturated fat 4.2g; mono fat 11.4g; poly fat 3g; protein 29g; carbohydrates 16g; fiber 4g; cholesterol 122mg; iron 3mg; sodium 631mg; calcium 61mg; added sugar 0; sugars 9.
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