As a kid, I would jump at the chance to cook with my family. Now, I still love to cook but as a busy mother I gravitate toward tasty dishes that don’t require too much time. This is one those dishes. My take on Saltimbocca is easy yet fun for my kids to jump in and help cook … and sometimes steal a bite!

Serves: 6 | Prep Time: 10 minutes | Cook Time: 25 minutes

Ingredients
1 cup all purpose flour
1 ½ Tablespoons salt
1 teaspoon cayenne pepper
1 teaspoon paprika
3 pounds boneless, skinless chicken breasts (about 4-6 breast halves)
½ cup olive oil
1 bunch of sage, leaves picked
½ pound thinly sliced prosciutto
½ pound thinly sliced fontina

Method
Preheat oven to 375F.
In a shallow bowl, mix together flour, salt, cayenne, and paprika until evenly distributed. Set aside.
Cut breasts into thirds lengthwise, into about ½-inch thick pieces. Pound out breasts evenly on both sides until about ¼-inch thick. Cut tenderized breasts pieces down to size if too large. Dredge chicken pieces in flour making sure they are fully coated. Discard excess flour mixture.
Heat large skillet over high heat and add olive oil. Once hot, fry chicken in batches until fully cooked and lightly golden brown on both sides, about 4-5 minutes per batch. Remove chicken to a
sheet tray and arrange in one single layer. While oil is still hot dip sage leaves into oil and place one on each piece of chicken. Add
an extra sage leaf for larger chicken pieces. Place one slice of prosciutto on top of each piece of chicken. Cut cheese slices to approximate size of chicken pieces and top with cheese.

Laura’s Notes:

This is a great dish for dinner parties or busy weeks as you can make it ahead of time and finish it off in the oven. Follow the instructions up until adding the
cheese slices. Refrigerate covered until ready to bake, top with cheese and
transfer to oven.
Getting thinly sliced prosciutto and cheese from your deli counter is key!
Swap out the fontina for mozzarella for your picky eaters.

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