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I cooked some'en: Chicken Saltimbocca
JLOCKHART29
Posts: 5,897
Has been a while since I have done a cook from my little Italian gal Giada. So many of her cooks work really well on the Egg and are different than the usual fair. Hear's the recipe:
Ingredients
* 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
Directions
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.
Also made Strawberry bread:
INGREDIENTS:
2 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
1 cup sugar
1 cup of fresh cut cranberries
1 cup chopped walnuts
1/2 cup of flour
1 orange
2 Tbs butter or margarine
boiling hot water
1 egg, slightly beaten
Procedure:
1 To the juice and rind of 1 orange, add butter or margarine and enough boiling water to equal 3/4 cup of liquid. Let cool. Add dry ingredients. Add slightly beaten egg. Mix well. In a separate bowl, mix cranberries, walnuts, and flour. Add to above batter. Mix well, batter will be lumpy and stiff. Bake at 350 degrees in a greased pan for 1 hour or until pick in center comes out clean.
Yield: 1 loaf
Recipe Type
Bread
Recipe Source
Author: From the kitchen of Maria Mcdonald
Source: BGE Forum, Gandy Dancer, 2008/12/08
Copyright 2008 Northpole.com, LLC Richard Melbooooring Fl.
And some tomatoe and caper spread:
Tomato-Caper Bruschetta:
1 baguette, sliced on bias, 4 pieces, no ends
2 garlic cloves, to rub on bread, plus 1 tablespoon garlic, diced
3 tablespoons olive oil
3 tablespoons diced white onion
1 tablespoon nonpareil capers
3 tablespoons white wine
1 1/2 cups diced Roma tomatoes
1 teaspoon sugar
Salt and freshly ground black pepper
3 tablespoons grated Parmesan
Preheat oven to 350 degrees F. Add bread and toast until light brown. Remove, rub with whole cloves, and drizzle with 2 teaspoons of the olive oil.
In a medium saute pan, heat remaining olive oil, add onions, capers and diced garlic, and cook until translucent. Deglaze with wine, then add tomatoes and sugar. Season with salt and pepper and cook for 3 to 5 minutes.
Top toasted baguette with tomato-caper sauce and garnish with Parmesan
OK a lot of recipes but thought some one might like to make this now hears the raws:
Lots of pics but trying to add a little value to my post and show how things are done for me at least to some of the new folks.
Put my bread on 1st and used "smoke rocks" to create a little air space between the platsetter and the pan to keep it from burning as bad on the Small.
Next made up the Caper sause and put it on the Small. Only thing different is I really simmered this for about and hour and a half at 300 to reduce the tomatoes down with presimmon wood the whole time.
Next the chicken. Put chicken breast between Seran Wrap and beat it flat then layered the filling.
Tooth pick togeather after rolling and on the Egg it goes rotating every 3 0r 4 min in the EVOO till almost done at which time I removed and set to the side.
Scrapped the bottom of pan and added the stock with some more prosciutto and a slice of limmon and reduced it down then added chicken back to liquid and finnished cooking.
Just added a little white wine and EVOO to the cast iron and tossed the shrimp in the pot after coating them with Zatteran blackening, some DP's Tusumie Spin, limon zest and EVOO.
I put this over noodles with the renderings and a little cheese. Highly recomend!
Got some pulled pork on now and think I'll make some shrimp and chicken alfrato on the Small.
Ingredients
* 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
Directions
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.
Also made Strawberry bread:
INGREDIENTS:
2 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
1 cup sugar
1 cup of fresh cut cranberries
1 cup chopped walnuts
1/2 cup of flour
1 orange
2 Tbs butter or margarine
boiling hot water
1 egg, slightly beaten
Procedure:
1 To the juice and rind of 1 orange, add butter or margarine and enough boiling water to equal 3/4 cup of liquid. Let cool. Add dry ingredients. Add slightly beaten egg. Mix well. In a separate bowl, mix cranberries, walnuts, and flour. Add to above batter. Mix well, batter will be lumpy and stiff. Bake at 350 degrees in a greased pan for 1 hour or until pick in center comes out clean.
Yield: 1 loaf
Recipe Type
Bread
Recipe Source
Author: From the kitchen of Maria Mcdonald
Source: BGE Forum, Gandy Dancer, 2008/12/08
Copyright 2008 Northpole.com, LLC Richard Melbooooring Fl.
And some tomatoe and caper spread:
Tomato-Caper Bruschetta:
1 baguette, sliced on bias, 4 pieces, no ends
2 garlic cloves, to rub on bread, plus 1 tablespoon garlic, diced
3 tablespoons olive oil
3 tablespoons diced white onion
1 tablespoon nonpareil capers
3 tablespoons white wine
1 1/2 cups diced Roma tomatoes
1 teaspoon sugar
Salt and freshly ground black pepper
3 tablespoons grated Parmesan
Preheat oven to 350 degrees F. Add bread and toast until light brown. Remove, rub with whole cloves, and drizzle with 2 teaspoons of the olive oil.
In a medium saute pan, heat remaining olive oil, add onions, capers and diced garlic, and cook until translucent. Deglaze with wine, then add tomatoes and sugar. Season with salt and pepper and cook for 3 to 5 minutes.
Top toasted baguette with tomato-caper sauce and garnish with Parmesan
OK a lot of recipes but thought some one might like to make this now hears the raws:
Lots of pics but trying to add a little value to my post and show how things are done for me at least to some of the new folks.
Put my bread on 1st and used "smoke rocks" to create a little air space between the platsetter and the pan to keep it from burning as bad on the Small.
Next made up the Caper sause and put it on the Small. Only thing different is I really simmered this for about and hour and a half at 300 to reduce the tomatoes down with presimmon wood the whole time.
Next the chicken. Put chicken breast between Seran Wrap and beat it flat then layered the filling.
Tooth pick togeather after rolling and on the Egg it goes rotating every 3 0r 4 min in the EVOO till almost done at which time I removed and set to the side.
Scrapped the bottom of pan and added the stock with some more prosciutto and a slice of limmon and reduced it down then added chicken back to liquid and finnished cooking.
Just added a little white wine and EVOO to the cast iron and tossed the shrimp in the pot after coating them with Zatteran blackening, some DP's Tusumie Spin, limon zest and EVOO.
I put this over noodles with the renderings and a little cheese. Highly recomend!
Got some pulled pork on now and think I'll make some shrimp and chicken alfrato on the Small.
Comments
-
Mi amigo, I'm really glad I saw your post, haven't been very active in the forum since It was my daughter's wedding & had my other one's first comunion... :P any way congratulations & keep that great work!!
-
that cook sure got Jake's attention!!
Very nice...didn't really know you were a Giada fan, but should have guessed knowing how much you like grapes
in the very late night setting :evil:
CUE: REELGEM insert your famous shot here!! -
Great idea, one of my favorites, and I have some prosciutto in the fridge.
-
That's some fine looking bird!...Both of them.
-
looks darn tasty!!!
-
Thanks for the detailed post JL. Looks great!
Doug -
You need to quit workin so hard, JLock, and get to snappin photos of your cooks. Absolutely beautiful.
-
Looks delicious JL.
-
I've been busy myself with spring on the farm. Congrats on both your daughters!! I know you are proud as you should be!
-
OK Little woman with the big smile, How come I'm the only "fruited" one that shows up!! :laugh: Didn't see any of your evilness at Tx. What happened?! :evil:
-
More to come tonight if time. Also working on Small Egg carrier.
-
That really looks good !
Can I ask where you live? .... on a golf course in Lockhart?__________________________________________Dripping Springs, Texas.Just west of Austintatious -
you should have been in Austin to "encourage" Village Idiot -- but wait, his wife was there to keep him in line :evil:
Frank from Houma was the Takillya meister this time -- with a little help from Beli :woohoo:
nice cook -
wow you did it up right last night... looks like i am going to have to add a small sometime soon.
-
Only time I ever played golf was in collage and that was an excuse to drink beer!!LOL Live in El Dorado Arkansas. Almost on La/Ar line. Thats just my pasture in back ground.
-
Something tells me that me and The Idiot would not have to work to hard to get in trouble!!LOL Maybe he could have talked the limo girls into one of our shrimp!!LOL
-
Damn! Very impressive. :woohoo:
-
Very nice. Sorry but Giada's webcam is "well" more inspiring than yours.
Mike -
Also working on Small Egg carrier
hmmm, for your bike??? or you gonna trust Doreen to drive with your small buckled in the front seat??? -
Looks really good...
Don't call it Saltimbocca to an Italian friend. With no sage in it, they'll likely go into a rage. -
fantastic post, man.
always enjoy yer stuff.
-J -
My pastures never looked that good.
You must have potty trained your cattle. :laugh: :laugh:__________________________________________Dripping Springs, Texas.Just west of Austintatious -
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