Chicken Saltimbocca - fuse news1

Wednesday, November 15, 2017

Chicken Saltimbocca


  • 2tablespoons olive oil
  • 8thin slices pancetta
  • 46 ounces skinless, boneless chicken breast halves, pounded to 1/2-inch thickness
  • 1/4teaspoon salt
  • 1/4teaspoon black pepper
  • 2tablespoons fresh marjoram or oregano leaves
  • 1bulb fennel, trimmed, halved, cored, and thinly sliced
  • 1small red onion, thinly sliced
  • Directions

    1. Preheat oven to 375 degrees F. In a very large skillet heat 1 Tbsp. olive oil over medium heat. Add pancetta slices; cook 30 to 60 seconds or until they start to brown. Remove from skillet. Increase heat to medium-high.
    2. Season chicken with 1/4 tsp. each salt and black pepper. Add chicken to skillet; cook 4 to 5 minutes until golden. Turn; cook 1 minute more. Transfer to a shallow baking pan. Top with 1 Tbsp. marjoram and the pancetta.
    3. Bake 12 to 15 minutes or until chicken is done (165 degrees F). Meanwhile, in a medium bowl toss together fennel and onion. Drizzle with remaining 1 Tbsp. olive oil; season with 1/4 tsp. each salt and black pepper. Serve with chicken. Sprinkle with remaining marjoram.

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