Zucchini Blossom and Chicken Saltimbocca
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- Carbohydrate 7 g(2%)
- Cholesterol 1439 mg(480%)
- Fat 174 g(267%)
- Protein 566 g(1132%)
- Saturated Fat 58 g(291%)
- Sodium 53922 mg(2247%)
- Calories 4032
Preparation Gently rinse and dry zucchini blossoms. Place each chicken breast between two 12-inch squares of parchment paper; using mallet, pound chicken to 1/4- to 1/3-inch thickness. Remove chicken from parchment paper and cut each breast in half lengthwise. Season chicken with salt and pepper; top each with 3 zucchini blossoms. Wrap each chicken breast with 2 prosciutto slices, using toothpick to secure prosciutto and blossoms. Melt butter with olive oil in heavy large skillet over medium-high heat. Add chicken, blossom side down, and sauté until browned, about 3 minutes per side. Add white wine and continue cooking until wine is reduced and thickens slightly, about 2 minutes longer. Season to taste with salt and pepper. Transfer chicken to serving platter. Remove toothpicks and pour sauce over chicken.
Preparation Gently rinse and dry zucchini blossoms. Place each chicken breast between two 12-inch squares of parchment paper; using mallet, pound chicken to 1/4- to 1/3-inch thickness. Remove chicken from parchment paper and cut each breast in half lengthwise. Season chicken with salt and pepper; top each with 3 zucchini blossoms. Wrap each chicken breast with 2 prosciutto slices, using toothpick to secure prosciutto and blossoms. Melt butter with olive oil in heavy large skillet over medium-high heat. Add chicken, blossom side down, and sauté until browned, about 3 minutes per side. Add white wine and continue cooking until wine is reduced and thickens slightly, about 2 minutes longer. Season to taste with salt and pepper. Transfer chicken to serving platter. Remove toothpicks and pour sauce over chicken.
