Indulge in the flavours of Italy with this Caprese Chicken Saltimbocca recipe, a delightful twist on the classic dish. Tender chicken cutlets are wrapped in savoury prosciutto and topped with juicy tomatoes and creamy mozzarella, all tossed in a tangy balsamic reduction.
Ingredients:
- 4 (4oz) chicken cutlets
- Kosher salt
- Freshly ground black pepper
- 8 thin slices of prosciutto (about 6oz total)
- 2 tablespoons all-purpose flour
- 2 tablespoons extra virgin olive oil
- 1/3 cup balsamic vinegar
- 1 cup low-sodium chicken stock
- 2tbsp grape or cherry tomatoes, halved
- 1 (8 oz.) container ciliegine or bocconcini, halved or quartered if larger (about 1 1/2 c.)
- 1/2 c. packed fresh basil leaves
Method of cooking:
Season chicken cutlets with kosher salt and freshly ground black pepper.
Wrap 2 slices of prosciutto around each cutlet.
Dredge the wrapped cutlets lightly in all-purpose flour, shaking off any excess.
Heat the extra virgin olive oil in a large frying pan over a medium heat.
Add the chicken and cook until golden brown on both sides and cooked through, about 3 minutes per side.
Transfer the chicken to a plate, cover and keep warm.
In the same pan, add the balsamic vinegar and reduce by half.
Pour in the chicken stock and bring to the boil.
Add the grape or cherry tomatoes and cook until soft.
Return the chicken to the pan and top with the ciliegine or bocconcini.
Cover the pan and cook until the cheese begins to melt.
Remove from the heat, garnish with fresh basil leaves and serve immediately.
