Saltimbocca translated from Italian to, "jumps in the mouth"! That's the perfect description for this fun and easy chicken dish. Saltimboccas are found in Italy, Germany, and often Swiss culture; using veal or poultry, and rolling the meat with savoury mustards, bacon, sage and other herbs and spices. Below, please find my recipes for a really simple version, rolled around a tangy pickle (sounds weird, right? It's actually delicious!).
- 2 tbsp. red wine vinegar
- 1/4 Dijon mustard
- 1 tbsp. Worcestershire sauce
- 1 1/2 tbsp. dried tarragon
- 5 chicken breasts, butterflied
- 1 large dill pickle, sliced into sixths
- 2 tbsp. honey drizzle
- 1/8 tsp ground coriander
- salt and pepper to taste
- 1 lemon, sliced thinly
Pre-heat oven to 350*. Begin by butterflying your boneless skinless chicken breasts, set aside. Next slice your large dill pickle into sixths, lengthwise, set aside. In a small mixing bowl, combine mustard, Worcestershire, 1 tbsp. tarragon and red wine vinegar. Spread mixture evenly over butterflied chicken. Place a slice of pickle at the end of the chicken breast, the opposite direction of the cut line. Roll the chicken around the pickle and place onto baking tray. Repeat until all of your saltimboccas are rolled up.
Drizzle the tops of the rolls with honey, and sprinkle with salt, pepper, ground coriander, and remaining tarragon. Slice a lemon very thin and place 2 rounds on top of each breast. Cover the tray with foil, and place in oven. Bake for about 30-40 minutes, or until juices run clear when chicken is cut. Broil for 2 minutes on high before removing from oven.