↞ recipe box start page
Category: Salads - Poultry
Prep Time: Cook Time: Total Time:
4 tbsp extra virgin olive oil
4 (5-6 oz) boneless, skinless chicken breast halves, pounded to half their original thickness
Salt and freshly ground black pepper
4 slices prosciutto
1/3 cup flour
2 small bunches arugula
1 medium to large tomato
8 fresh basil leaves
1 tbsp balsamic or red wine vinegar
1 tsp dried sage leaves
1/2 cup dry white wine
Fill the sink with cold water while you put 2 tbsp of the oil in a heavy skillet large enough to hold all the chicken in one layer without crowding. Put the skillet over medium heat. Season the chicken with salt and pepper.
Put the flour on a pie plate or wax paper. Press a slice of prosciutto against each of the breast halves, then press the breast halves in the flour, shaking off any excess. Raise the heat under the skillet to medium-high and add the chicken, prosciutto side down. Cook for 5 minutes on one side.
While the chicken cooks, cut the arugula crosswise into 1/2-inch wide strips, discarding the stems. Wash the arugula briefly but vigorously in the sink to remove grit. Then spin dry in a salad spinner. Remove any excess moisture with paper towels.
Cut the tomato in half lengthwise, gently squeeze out some of the juice and seeds, and cut each half into thin wedges, removing the core as you do.
Turn the chicken over and cook for 3 minutes. Meanwhile, chop the basil. Put the remaining 2 tbsp of oil, vinegar, and salt and pepper to taste in a small bowl and mix well with a whisk. Chop the sage. (If using dried sage, crush with your fingers.)
Sprinkle the sage on top of the chicken, add the wine, and cook for 1 to 2 minutes, just until the chicken is cooked through. Remove the chicken to a serving platter. Raise the heat to high while scraping the bits from the bottom with a wooden spoon. Cook for 1 to 2 minutes or until reduced and lightly thickened.
While the chicken finishes cooking, put the arugula and tomato in a large mixing bowl, sprinkle with the basil and toss with the dressing. Pour the sauce over the chicken and serve with the salad. Serves 4.
view more member recipes
CHICKEN SALTIMBOCCA WITH ARUGULA AND TOMATO SALAD
view my recipes
print
save
Category: Salads - Poultry
Prep Time: Cook Time: Total Time:
4 tbsp extra virgin olive oil
4 (5-6 oz) boneless, skinless chicken breast halves, pounded to half their original thickness
Salt and freshly ground black pepper
4 slices prosciutto
1/3 cup flour
2 small bunches arugula
1 medium to large tomato
8 fresh basil leaves
1 tbsp balsamic or red wine vinegar
1 tsp dried sage leaves
1/2 cup dry white wine
Fill the sink with cold water while you put 2 tbsp of the oil in a heavy skillet large enough to hold all the chicken in one layer without crowding. Put the skillet over medium heat. Season the chicken with salt and pepper.
Put the flour on a pie plate or wax paper. Press a slice of prosciutto against each of the breast halves, then press the breast halves in the flour, shaking off any excess. Raise the heat under the skillet to medium-high and add the chicken, prosciutto side down. Cook for 5 minutes on one side.
While the chicken cooks, cut the arugula crosswise into 1/2-inch wide strips, discarding the stems. Wash the arugula briefly but vigorously in the sink to remove grit. Then spin dry in a salad spinner. Remove any excess moisture with paper towels.
Cut the tomato in half lengthwise, gently squeeze out some of the juice and seeds, and cut each half into thin wedges, removing the core as you do.
Turn the chicken over and cook for 3 minutes. Meanwhile, chop the basil. Put the remaining 2 tbsp of oil, vinegar, and salt and pepper to taste in a small bowl and mix well with a whisk. Chop the sage. (If using dried sage, crush with your fingers.)
Sprinkle the sage on top of the chicken, add the wine, and cook for 1 to 2 minutes, just until the chicken is cooked through. Remove the chicken to a serving platter. Raise the heat to high while scraping the bits from the bottom with a wooden spoon. Cook for 1 to 2 minutes or until reduced and lightly thickened.
While the chicken finishes cooking, put the arugula and tomato in a large mixing bowl, sprinkle with the basil and toss with the dressing. Pour the sauce over the chicken and serve with the salad. Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Pesto Chicken Salad Sandwiches With Arugula And Sundried Tomatoes
by sgre52160
For the Chicken Salad: 1 rotisserie chicken, all meat removed (dark and white) and shredded 1 cup pesto 3 tbsp mayonnaise Salt and pepper to taste For the Sandwich: 2 loaves ciabatta, cut in
by sgre52160
For the Chicken Salad: 1 rotisserie chicken, all meat removed (dark and white) and shredded 1 cup pesto 3 tbsp mayonnaise Salt and pepper to taste For the Sandwich: 2 loaves ciabatta, cut in
Potato-crusted Salmon With Tomato Arugula Relish (sjr)
by ICOOK2
4 tsp extra-virgin olive oil, divided 4 medium tomatoes, cut into 1/2-inch thick slices salt and freshly ground pepper 2 medium Yukon Gold Potatoes 1 1/4 pound Salmon fillet, skin removed, cut
by ICOOK2
4 tsp extra-virgin olive oil, divided 4 medium tomatoes, cut into 1/2-inch thick slices salt and freshly ground pepper 2 medium Yukon Gold Potatoes 1 1/4 pound Salmon fillet, skin removed, cut
Arugula Salad
by sgre52160
1/2 lb fresh arugula leaves, cleaned 1/8 lb fresh spinach leaves, cleaned 1/2 cup diced granny Smith apples 1/8 lb gorgonzola, crumbled 1/4 cup toasted walnuts Warm bacon vinaigrette: 1/4 lb a
by sgre52160
1/2 lb fresh arugula leaves, cleaned 1/8 lb fresh spinach leaves, cleaned 1/2 cup diced granny Smith apples 1/8 lb gorgonzola, crumbled 1/4 cup toasted walnuts Warm bacon vinaigrette: 1/4 lb a
Apple And Arugula Salad
by sgre52160
One small bag arugula (I used baby spinach, it was all I had) 1 apple cut into match stick sized pieces For the Vinaigrette: 2 T. white wine vinegar 1 T. apple cider vinegar 1 T. apple juice 3
by sgre52160
One small bag arugula (I used baby spinach, it was all I had) 1 apple cut into match stick sized pieces For the Vinaigrette: 2 T. white wine vinegar 1 T. apple cider vinegar 1 T. apple juice 3
Cherry Almond Arugula Salad
by sgre52160
1 bag (7 oz.) fresh baby arugula 1 c. fresh cherries, halved 1 large grilled chicken breast, thinly sliced ½ c. roughly chopped unsalted almonds 4 oz. crumbled goat cheese 1 ring thinly sliced r
by sgre52160
1 bag (7 oz.) fresh baby arugula 1 c. fresh cherries, halved 1 large grilled chicken breast, thinly sliced ½ c. roughly chopped unsalted almonds 4 oz. crumbled goat cheese 1 ring thinly sliced r
view more member recipes
related CDKitchen recipes
Jerri's Signature Caprese Salad
Jumbo Shrimp Wrapped With Arugula And Prosciutto
Summer Corn And Arugula Salad
Arugula And Tomato Salad
Quinoa Salad With Chicken And Mixed Greens
Shrimp Salad With Tomato And Avocado
Arugula, Pear, And Asiago Cheese Salad
Arugula Salad with Strawberry Rhubarb Vinaigrette
Pesto Chicken, Arugula, and Tomato Whole Wheat Pasta
Chicken Thighs With Onions And Wilted Arugula