"My Smoky Saltimbocca is Sexier than Yours."

Smoky & Sexy Saltimbocca

This recipe is actually a marriage of savory Italian Saltimbocca (chicken or veal with sage & prosciutto) & classic French Cordon Bleu (chicken stuffed with ham & swiss). This fusion was born from a desire to lighten up a bit on the carbs. Cordon Bleu is breaded & served with a bechamel sauce, both of which are high in carbs. Replacing the traditional breading with sage leaves & prosciutto provides both exquisite flavor & keeps the chicken juicy. The bechamel is replaced with a white wine & cream reduction making this dish a Keto lovers dream! You’re Welcome.

Smoky Saltimbocca

SERVES 4-6

• 6 boneless, skinless chicken thighs, pounded to 1/2” thick

• smoked paprika

• cracked pepper

• 6 oz. swiss cheese

• 6 oz. smoked ham

• 1 Tbsp. olive oil

• 1 Tbsp. butter

• 12 sage leaves

• 3 oz. prosciutto

• 1/2 cup white wine

• 1 cup heavy cream

1.) Lay chicken thighs skin side down (although these are skinless, the side the skin was on is your presentation side) pound out using a meat mallet to 1/2” thickness. Season both sides with smoked paprika & pepper. Place 1 slice of swiss cheese & 1 slice of ham on each thigh. Roll up & secure with two tooth picks. In a cast iron skillet over medium, heat olive oil & butter until butter begins to foam up. Brown chicken thighs then remove from heat. Preheat oven to 350f. On presentation side, place 2 sage leaves on each thigh, then wrap with prosciutto. Return chicken to the skillet, presentation side up & bake for 20 minutes.

2.) Meanwhile, heat white wine in a medium skillet until au sec (almost dry, a couple Tbsp. left) then add cream & reduce until thick enough to just coat the back of a spoon.

3.) Remove chicken from oven & baste. To baste, tilt pan to pool accumulated juices & spoon over the tops of thighs, drizzling into the exposed sides as well. Return thighs to the oven & continue to bake until chicken reaches 165f (about 15-20 more minutes). Remove from oven, allow to rest 10 minutes, basting again with pan juices as it rest. Pour cream reduction over thighs right before service. Garnish with smoked paprika & fresh sage or Italian parsley if desired.

Chef Notes: Serve with a wry smile & a hearty red wine.

Smoky & Sexy Saltimbocca-Just Add Cream