CAPRESE CHICKEN SALTIMBOCCA

Name: CAPRESE CHICKEN SALTIMBOCCA
Cook time: 35 min
Total time: 35 min
Cuisine: European, Italian, Mediterranean
Ingredients: 4 (4-oz.) chicken cutlets; Kosher salt; Freshly ground black pepper; 8 thin slices prosciutto (about 6 oz. total); 2 tbsp. all-purpose flour; 2 tbsp. extra-virgin olive oil; ⅓ c. balsamic vinegar; 1 c. low-sodium chicken broth; 2 c. halved grape or cherry tomatoes; 1 (8-oz.) container ciliegine or bocconcini, halved or quartered if larger (about 1½ c.); ½ c. packed fresh basil leaves

4 steps

Cook:35min

Updated at: Tue, 15 Aug 2023 21:25:10 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories509.4 kcal (25%)

Total Fat27.3 g (39%)

Carbs14.1 g (5%)

Sugars6.3 g (7%)

Protein54 g (108%)

Sodium1671.4 mg (84%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 x 4 ozchicken cutlets

kosher salt

freshly ground black pepper

8 slicesprosciutto

thin

2 Tbspall purpose flour

2 Tbspextra-virgin olive oil

⅓ cbalsamic vinegar

1 clow-sodium chicken broth

2 cgrape tomatoes

halved, or cherry

1 x 8 ozciliegine

container, or bocconcini, halved or quartered if larger

½ cfresh basil leaves

packed

Instructions

Step 1

Season chicken all over with ½ tsp. salt and ½ tsp. pepper. Wrap 2 slices prosciutto around each piece of chicken, gently pressing to adhere. Pour flour on a shallow plate. Dredge chicken in flour, shaking off any excess.

Step 2

In a 12" skillet over medium-high heat, heat oil. Cook chicken, turning halfway through, until golden brown and prosciutto is crisp, 2 to 3 minutes per side. Transfer to a plate.

Step 3

Pour vinegar into skillet and cook, scraping up browned bits, until almost completely reduced, about 30 seconds. Add broth and cook, stirring occasionally, until reduced by half, about 2 minutes. Return chicken to skillet and cook, turning a few times, until sauce thickens, about 2 minutes more. Remove from heat.

Step 4

Transfer chicken to a platter. Scatter tomatoes, ciliegine, and basil over; season with ¼ tsp. salt. Drizzle with sauce remaining in skillet.