I forgot to get prosciutto from the store on my last trip and Chicken Saltimbocca was on my menu. I needed something to use up the leftover sage from Thanksgiving, still, so improvising here we come. Plus, I’ve been watching a lot of “Master Chef” lately so I felt it necessary to mix it up. And it was a hit. Even my chicken hating 4-year-old loved this!
I termed it ‘smoky’ because of the addition of smoked bacon in exchange for the non-smoked prosciutto.
SMOKY CHICKEN SALTIMBOCCA
4 organic, boneless skinless chicken breasts
2 teaspoons garlic powder
1 teaspoon real salt or celtic sea salt
1 teaspoon pepper
4 slices nitrate-free, uncured bacon
12 sage leaves
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon organic, grass-fed butter (Kerrygold)
Dry chicken with paper towel. sprinkle spices onto both sides of the breasts. Wrap bacon around each slice, with the ends of the bacon ending up on the same side, ideally. Tuck 4 sage leaves into each breast, underneath the slices of bacon.
Heat olive oil and butter to Medium-High heat. Place 2 chicken breasts at a time into the pan, frying for 4-5 minutes on each side or until done, depending on the thickness of the chicken breasts. You want the bacon and sage to be crispy, not limp, so adjust the heat accordingly.
Remove from heat and let rest for a few minutes to let juices redistribute before serving.
Enchiladas Suizas, or “Swiss Enchiladas”. The reason they are called this is that the Swiss immigrated to Mexico and there established dairies to make cream, and thereby made a delicious cream-based sauce variation to traditional enchiladas.
A lot of work, but amazing flavor. Another Mexican hit!
- 4 C. cooked green salsa (recipe below- or use store-bought)
- 2 poblano chiles, roasted, peeled and coarsely chopped
- 1 C. heavy cream
- 12 6-inch corn tortillas
- 1/4 C. olive oil
- 4 C cooked shredded chicken
- 1 1/2 c. shredded Queso Chihuahua or Muenster *or for any gringos, Monterey Jack works well!
- chopped white onion and cilantro for garnish
Preheat oven to 375.
To make sauce: Pour half the salsa into blender, add poblanos and blend at low speed until smooth. Pour into medium saucepan and add remaining salsa and cream, bring to simmer over L heat. Remove from heat. (If prepared in advance, reheat, adding 1 T water at a time if necessary to return sauce to right consistency.)
Heat oil in large skillet. Dip tortillas into hot oil to warm; drain. Fill and roll tortillas, using 1/3 C. chicken for each (Can also fill with just cheese.. or cheese and beans for vegetarian option.) Place seam side down in a 9×13 inch baking dish. (Can be prepared 4 hours in advance up to this point. Cover with damp paper towels, then with plastic wrap and refrigerate. Remove 30 minutes before baking.)
Pour the hot sauce over and jiggle so sauce settles. Sprinkle cheese evenly. Bake until sauce is bubbling and cheese is golden brown, about 20 minutes.
Scatter onion and cilantro over top and serve.
Cooked Green Salsa (Salsa Verde Cocida)
Makes 4 cups