Gleanings of Wheat: A Blog dedicated to cooking, kids, and Christ

Sunday, January 31, 2010

Chicken Saltimbocca with Cannellini Beans with Herbs and Prosciutto

Tonight I'm making an old favorite. Both portions of the dinner are from Giada, you can find the links here and here. I made this for the first time about 4 years ago and it was such a hit I made it two nights later for some friends. I've been craving it lately, so I decided tonight was the night to make it again.








Chicken Saltimbocca




  • 6 (3-ounce) chicken cutlets, pounded to evenly flatten
  • Salt and freshly ground black pepper
  • 6 paper-thin slices prosciutto
  • 1 (10-ounce) box frozen chopped spinach, thawed
  • 3 tablespoons olive oil
  • 1/4 cup grated Parmesan
  • 1 (14-ounce) can low-salt chicken broth
  • 2 tablespoons fresh lemon juice

Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.

Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

Cannellini Beans with Herbs and Prosciutto


  • 3 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh sage leaves
  • 1 teaspoon chopped fresh thyme leaves
  • 1 (14 1/2-ounce) can diced tomatoes with juices
  • 2 (15-ounce) cans cannellini beans, rinsed, drained
  • 2 ounces prosciutto, coarsely chopped
  • Salt and freshly ground black pepper
  • 3 cups arugula or mixed baby greens

Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 30 seconds. Stir in the sage and thyme. Add the tomatoes. Increase the heat to medium-high and simmer for 2 minutes. Add the beans. Simmer until the tomatoes are tender and the juices evaporate by half, about 5 minutes. Turn off heat and stir in the prosciutto, being careful not to overcook the prosciutto. Season the beans, to taste, with salt and pepper.

Arrange the arugula or mixed baby greens over a platter. Spoon the beans over the greens and serve.

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