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 prosciuttonext 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 overnightnext 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 brown

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 )

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


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

serve with your favorite pasta and here is the plated dish



here are pics and links to everyone's blogs
Michele
http://myitaliangrandmother.blogspot.com/2009/09/chicken-saltimbocca-pasta-toss-coast-to.html

Shane's
http://culinaryalchemist.blogspot.com/2009/09/cooking-coast-to-coast-saltimbocca-al.html

Spryte's

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

Monica's

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

Dajana's

http://dajana-bakerscorner.blogspot.com/2009/09/coast-to-coast-and-overseas-cooking.html

Cathy's
http://thedutchbakersdaughter.blogspot.com/2009/09/coast-to-coast-cooking-chicken.html

DD's

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

Sheryle's

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

Danielle's

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

Pamela's

http://pamelaspalace2.blogspot.com/2009/08/saltimboccafor-coast-to-coast-cookoff.html

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