Thursday, September 10, 2009

Chicken Saltimboca (Reconstructed)Coast to Coast

Saltimboca means to "jump in the mouth" and this dish does it!..as i have mentioned before i started this blog with help from everyone from Bakespace and we just started to do coast to coast cooking challenges..someone picks a dish and we all make it our own way...so here is my version of saltimboca...it's made flat or rolled..most typically with sage and prosciutto topped with a wine pan sauce..i've made it both ways but everyone likes this way the best and i've made it more than a few times..I replace the pan sauce with a thick rich artichoke alfredo sauce..i also add provolone cheese along with basil,sage,crushed red pepper,garlic powder, black pepper and the prosciutto..then it's crusted with a panko parmigiano mix and fried till golden brown..it's almost like an Italian cordon blue!

Ingredients:
chicken breasts
prosciutto
sliced provolone
fresh sage
fresh basil
garlic powder
onion powder
crushed red pepper
salt and pepper


Method:
Lay out a sheet of plastic wrap and line up chicken in a row,put another piece of plastic over the top and pound with a mallet until about a 1/4 inch thick,remove top piece of plastic,sprinkle with spices in an even layer,then the herbs,then a slice of cheese followed by the prosciuttoPhotobucketPhotobucketnext i laid out a smaller sheet for each piece of chicken and rolled it up tightly,let the chicken set for at least 2 hours or overnightPhotobucketPhotobucketnext i used a standard breading procedure(forgot a pic)starting with flour,egg wash and then a mix of panko bread crumbs and parmigiano cheese(about 50/50 mix)and pan fried them till golden brownPhotobucket

Artichoke Alfredo Sauce
2 cups heavy whipping cream
2 sticks butter
2 1/2 cups Parmigiano-Reggiano cheese(no green can stuff!)
4 oz diced pancetta
2 shallots
3 cloves garlic
1 jar marinated artichoke hearts(rinsed and drained)
1/2 bottle of white wine(i used pinot grigio )
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Method:
start with a little olive oil in a sauce pan,brown pancetta until fat is rendered and remove from pan,add shallots and saute about 3 min,add garlic and saute a few more,deglaze pan with wine and reduce to about 1/4 cup
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once reduced strain off liquid and reserve,slowly melt the butter into the reduction,once butter is incorporated add scalded cream slowly to pan,once thickened about 8 to 10 minutes,add cheese and artichoke hearts,cook a few minutes more season with salt and pepper to taste,sauce will thicken upon standing
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serve with your favorite pasta and here is the plated dish
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here are pics and links to everyone's blogs
Michele
http://myitaliangrandmother.blogspot.com/2009/09/chicken-saltimbocca-pasta-toss-coast-to.html
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Shane's
http://culinaryalchemist.blogspot.com/2009/09/cooking-coast-to-coast-saltimbocca-al.html
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Spryte's

http://sprytesplace.blogspot.com/2009/08/chicken-saltimbocca.html
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Monica's

http://alaskandermishinthekitch.blogspot.com/2009/09/saltimbocca-bakespace-coast-to-coast.html
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Dajana's

http://dajana-bakerscorner.blogspot.com/2009/09/coast-to-coast-and-overseas-cooking.html
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Cathy's
http://thedutchbakersdaughter.blogspot.com/2009/09/coast-to-coast-cooking-chicken.html
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DD's

http://ddpiesslice.blogspot.com/2009/09/cooking-coast-to-coast-saltimbocca.html
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Sheryle's

http://cookiebakerscorner.blogspot.com/2009/09/chicken-saltimbocca-with-lemon-sauce.html
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Danielle's

http://peacefulcooking.blogspot.com/2009/08/saltimbocca-coast-to-coast-and-overseas.html
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Pamela's

http://pamelaspalace2.blogspot.com/2009/08/saltimboccafor-coast-to-coast-cookoff.html
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And here is a map link of where everyone is from
http://data.mapchannels.com/mc3/7109/saltimbocca_7109.htm?v=3&x=-69.153442&y=46.523669&z=2&t=0&f=1

9 comments:

  1. Ya had me at alfredo! And just look at those professional rolls...you rocked it out dude!

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  2. Should I stop drooling now? I mean...cheese, artichoke alfredo? man oh man does that look good! I'm so glad you were able to participate this time :) Great job!

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  3. WOW!!! That looks GREAT!!! Decadent & Delicious!!!

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  4. Your rolls look freakin awesome! I'm definitely going to try your artichoke alfredo sauce. I have plans for it in my future!

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  5. I have to agree with DD, You had me at Alfredo... Absolutely decadent...!!

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  6. So good looking, Matt. Glad you were able to join. It was so much fun, and I really enjoy touring among all these great dishes

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  7. Wow-what a great looking rendition! I have to say, I got the panko idea from you--I absolutely love the crunchiness. Your Alfredo sauce looks to die for!

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  8. Thanks for all the wonderful comments..all of you inspire me!

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  9. OMG! I think I just gained 5 pounds reading your post. Thanks a lot I have a trip to Hawaii in November and poundage is the last thing I need LOL!

    Seriously though.. OMG!!!

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