A Variation of Chicken Saltimbocca and Jessie’s Vegetable Hash

We recently celebrated a milestone at the HouseOFoodies – Bryan turned 30. For this big birthday, he requested a quiet meal at home and I obliged.

To start, I picked up a bottle of real champagne – Veuve Clicquot Ponsardin, Brut. It was delicious and made the other sparkling wines we’ve been sipping pale in comparison to the flavor and effervescence of this champagne. Well worth the price I paid.

We had just been to Las Vegas where we were on a red meat kick as well as a local steakhouse earlier in the week, so I decided to try a chicken dish and settled on Chicken Saltimbocca. I used Giada De Laurentiis’ recipe found here, with some variations. We aren’t big cooked spinach fans, so I decided to nix the spinach. We also had some outstanding serrano ham from a gift basket Bryan’s sister sent us for Christmas from igourmet.com, so I used that instead of the called-for prosciutto.

I pounded out two chicken breasts, one at a time, in a plastic baggie and trimmed the fat off the chicken. I also cut each breast into two pieces, so I ended up with four pieces of chicken. I followed Giada’s recipe (except for the noted changes above) and the final product was delicious. We did find the parmesan dried out the chicken a bit and I remade this dish using Pepper Boursin cheese the other night, which was a fabulous alternative to the parmesan. If you can’t find Boursin, choose a cheese with more moisture than parmesan.

I served the dish with a mixed green salad and blue cheese crumbles (topped with 18-year-old balsamic) and my own version of vegetable hash. I sauteed frozen corn (local fresh sweet corn), frozen petite peas and sliced shallots in a non-stick pan with butter, and salt and pepper to taste. It is a simple dish and pairs nicely with a variety of main dishes.

Related posts:

  1. Quick chicken tacos with salsa verde
  2. Saturday Night Improv: Chorizo-stuffed chicken breast
  3. Lemon-Garlic Chicken
  4. Mac ‘n cheese with bacon
  5. Panko-breaded chicken breast with honey-mustard sauce

About the Author

PR gal and foodie. Half of HouseoFoodies and half of Spruce Phoenix, a real estate investment company.