Pickles & Dimes

Per Tessie’s request, and following in the hallowed footsteps of Ree from The Pioneer Woman Cooks and Caroline and Brett from Partners in Dine, here’s a step-by-step photo essay on how to make chicken saltimbocca. (Special thanks to Jason, who took the awesome photos and didn’t crowd me in the kitchen until I got so nervous I botched the results.)

Step 1: Assemble your ingredients and side dish

You will need:
- 3 skinless, boneless chicken breasts (I used 3 only because the poultry industry doesn’t believe in packaging 4 breasts in one package, and would rather watch Jason & I RockPaperScissors each other to see who gets the extra piece)
- 4 TBSP extra virgin olive oil
- 3 slices of smoked mozzarella or provolone cheese
- 3 slices of proscuitto or ham (thinly sliced)
- salt and pepper
- 1/3 c. flour (for dredging)
- ½ c . dry white wine
- side dish of your choice (I chose Rice-a-Roni, because we are FANCY)

(Not pictured: the ham and cheese because I am already messing up this photo essay, GOD.)

Step 2: Butterfly the chicken

You’ll probably do a better job of this than I did. Let’s just say chicken #2 is less “butterflied,” and more “cut all the way through because I’m an idiot.”

Step 3: Season the chicken

Lightly salt and pepper the chicken inside and out (you can also add other favorite spices at this time). You might decide to don an apron. Fancypants. In our household, we like it more casual.

Step 4: Stuff the chicken

Place one slice of ham on one side of each butterflied chicken breast, along with ½ slice of cheese. Fold the chicken closed; make sure the cheese is completely inside. You don’t want to experience any cheese loss, believe me.

Step 5: Coat the chicken

Preheat the oven to 400 degrees. Dredge chicken breasts in flour, shaking off the excess. Totally NOT speaking from experience, use a large enough bowl so that you don’t get flour everywhere.

Step 6: Sauté the chicken

Heat 2 TBSP olive oil in sauté pan over medium heat. Add chicken and cook 3-4 minutes on each side, until the breasts start to brown.

Step 7: Bake the chicken

Place chicken on baking sheet and place in oven for 12 minutes. (Note: if you’re making Rice-a-Roni, now is the perfect time to start preparing it.)

Step 8: Prepare wine sauce

Remove chicken from oven and place on plate; cover with tinfoil. Add another 2 TSBP of olive oil to the sauté pan and mix with the chicken juices over medium heat. Add white wine and stir to make a reduction. Say to yourself: “I am a grownup who is cooking something that calls for a ‘wine reduction.’” Cook until wine is reduced by half. Add chicken to the pan and cook 3-4 minutes, coating with the wine sauce. Add the remaining ½ slices of cheese over the top of each breast. Heat until melted to your gooey-cheese liking.

Step 9: Eat the chicken!

Place chicken on a plate with your side dish. Pour remaining wine sauce over chicken. Note: You may wish to make a side dish that is more colorful. However, I didn’t because I’m Norwegian and brightly colored foods frighten me.

Enjoy!