Chicken Saltimbocca

Pound the chicken breasts thin for this springy Chicken Saltimbocca so they cook quickly and evenly.

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Reviews (0)

5.0 by 3 people

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  • Makes: 4 servings
  • Serving Size: 1 chicken breast half, 1/2 cup salad
  • Hands On: 35 mins
  • Total Time: 50 mins

Chicken Saltimbocca

Directions

  1. Preheat oven to 375 degrees F. In a very large skillet heat 1 Tbsp. olive oil over medium heat. Add pancetta slices; cook 30 to 60 seconds or until they start to brown. Remove from skillet. Increase heat to medium-high.
  2. Season chicken with 1/4 tsp. each salt and black pepper. Add chicken to skillet; cook 4 to 5 minutes until golden. Turn; cook 1 minute more. Transfer to a shallow baking pan. Top with 1 Tbsp. marjoram and the pancetta.
  3. Bake 12 to 15 minutes or until chicken is done (165 degrees F). Meanwhile, in a medium bowl toss together fennel and onion. Drizzle with remaining 1 Tbsp. olive oil; season with 1/4 tsp. each salt and black pepper. Serve with chicken. Sprinkle with remaining marjoram.
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Nutrition Facts (Chicken Saltimbocca)

  • Per serving:
  • 377 kcal ,
  • 20 g fat
  • (5 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 136 mg chol. ,
  • 575 mg sodium ,
  • 6 g carb. ,
  • 2 g fiber ,
  • 3 g sugar ,
  • 42 g pro.
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Reviews (1)

3 Ratings
206 Days Ago
5.0
This was very blah. I'm not sure what made it "saltimbocca". It was chicken with very little flavor with expensive very thin "bacon". I followed the recipe as listed, pancetta, fennel ,red onion and fresh marjoram. Hope you have better luck than we did¿¿

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