Saltimbocca Di Pollo with Penne Alfredo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the Saltimbocca
6 5-oz skinless boneless chicken breasts, pounded to 1/4 inch thickness
6 thin slices of ham or prosciutto, cut 2 1/2 inches long
6 pieces of Swiss or mozzarella, 1/2 inch thick and 1/2 inch wide
ground sage
salt and pepper
extra virgin olive oil
demi glace (sold already pre-made)
For the Penne Alfredo
1 pound of penne
18-20 ounces heavy cream
salt and pepper to taste
grated Parmesan cheese
1 tsp chopped parsley
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Directions: |
Directions:Place pounded chicken on a cutting board, season with salt and pepper. Rub with extra virgin olive oil spreading salt and pepper. Place a slice of ham and cheese along with a small pinch of sage on each breast. Roll it tight, tuck in the ends, season with salt and pepper and rub with extra virgin olive oil. Place chicken in a roasting pan with a little oil in the bottom.
Preheat the oven and bake at 400º for 20-30 minutes in a convection oven, or 30-40 minutes in a conventional oven. When cooked, top with demi glace and put back into oven for another 5-10 minutes.
Cook the penne per box instructions. Drain and shake well.
Place cream in a saucepan. Add all ingredients slowly while mixing with a whisk over medium high heat. Bring to a simmer until all ingredients are well married and the sauce begins to thicken.
Put the drained pasta back in the pot. Gradually add the Alfredo sauce over low heat until the pasta is well coated but not dry. Serve next to the Saltimbocca. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:60 minutes |
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