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"OTCC: Chicken Saltimbocca accompanied by Parmesan Orzo Pilaf."

Posted by thndrkttn on 03-05-10 at 09:08 AM
LAST EDITED ON 03-09-10 AT 07:53 AM (EST)


Saltimbocca is an Italian word meaning "jump in the mouth" and is the name of a Roman dish classically made with veal, prosciutto, and sage but we’re using chicken instead. Feel free to make it with veal if you choose.

I chose this dish because when I lived in NYC, this was my favorite dinner. Especially at little place on the upper west side that serves northern Italian cuisine. Mmmmm! I searched and searched for a recipe that mirrored what I had there but couldn’t find one so DH and I adapted our own.

Note: You will see a lemon in the picture which we did use. However, the lemon juice completely overpowered the sauce so either I wouldn’t use it all or use is sparingly.

Ingredients:

Four 6-ounce skinless, boneless chicken breast halves, butterflied and lightly pounded
1/8 pound of thinly sliced prosciutto (Don’t have the deli shave it! Thinly sliced!!!)
8 whole large sage leaves
1 tablespoon chopped fresh sage (in addition to the 8 large leaves)
2-3 cups of baby spinach
1 cup chopped tomatoes (I used Romas)
1/2 - 1 teaspoon of chopped garlic. (Use your discrection.)
4 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter, cut into tablespoons
8 ounces of fresh mozzarella (or four slices of provolone)
1 cup white wine (variable in amount)
1 cup chicken stock or low-sodium broth (variable in amount)
All-purpose flour
Salt and ground pepper

Directions
1. Flatten chicken breasts between plastic wrap. Season the chicken with salt and pepper. Place 1-2 sage leaves on each breast. Top with a slice of prosciutto, trimming it to fit. Press the prosciutto to help it adhere to the chicken. Flour both sides of the chicken, shaking off the excess.

2. Heat a large skillet. Add the oil and 2 tablespoons of the butter. Add the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minutes. Turn the chicken and cook just until the prosciutto begins to shrink, about 1 minute. Transfer the chicken to a covered dish and keep warm.

3. Add the remaining butter to the skillet. Add the wine and cook over high heat until reduced by half, 2 minutes. Add the stock and chopped sage and bring to a boil. Cook until reduced by half, roughly 3 minutes. If you want more sauce, go ahead and get after it.

4. In a separate skillet, add oil and garlic. Sautee garlic for two minutes and add chopped tomatoes and spinach. Sautee and until cooked. Remove from heat.

Now there’s two ways to finish this up. I put a serving of tomatoes and spinach on top of each breast (see pic) and then placed the fresh mozz on top of that. Place under broiler until cheese is melted and bubbly.

The other way, which I wish I had done, was place the mozz directly on the chicken (without the spinach and tomatoes) and broil. To plate, place a serving of spinach and tomatoes on the plate and place chicken breast on top. Pour sauce over top and serve. I think the presentation of this way FAR outweighs how I did it.

Parmesan Orzo Pilaf
3 1/4 cups low salt chicken broth
1 pound orzo
5 green onions, thinly sliced
3/4 cup grated Parmesan cheese


1. Bring broth to boil in heavy large saucepan over medium-high heat. Mix in orzo and simmer uncovered until just tender but still firm to bite and some broth still remains, stirring occasionally.

2. Remove from heat. Add green onions and cheese and stir to blend. Season pilaf to taste with salt and pepper.

3. Rewarm over low heat, if necessary, and mix in more broth by 1/4 cupfuls if pilaf is dry. Transfer to large bowl and serve.

Pics! The last pic sucks. All that work and I plate it wrong. We had company come over for dinner at the last moment. They had arrived as we were finishing up and I had no time to set up the money shot. Bummer.

Ingredients:

Sage from my neighbor’s garden:


Proscuitto:


Pounding out chicken:


Layering chicken with ingredients:


Dredging:


Chicken cooking:


Chicken finished cooking:


Spinach, tomatoes , olive oil and garlic.


Layering spinach, tomatoes on chicken.


Sauce cooking:


Orzo ingredients.


Orzo cooking.


Orzo finished.


And finished product. It tastes much better than it looks in the picture.


Table of contents

Messages in this discussion
"Alternate Recipe: Creamy Cauliflower Soup"
Posted by thndrkttn on 03-05-10 at 09:09 AM

Since we had chicken last week and my recipe was chicken also, I thought I’d give you an alternative. I stole this recipe from the Pioneer Woman and have made it twice. I cut the amount of stock she used, doubled the carrots and celery and used 1% milk because that’s what we had in the fridge. It was much better the second time around. It’s so good. Creamy, full of veggies, just so yummy. DH doesn’t even bother sitting down during his first serving. Just stands and eats it at the counter and then scoops up some more.

Ingredients:
1 stick of butter
1 whole Vidalia onion, finely diced
2 whole carrots finely diced
2 stalks celery, finely diced
1 whole (to 2 whole) Cauliflower heads (roughly chopped)
2 tablespoons fresh or dried parsley (chopped)
1 ½ quarts low-sodium chicken broth or stock
6 tablespoons all-purpose flour
2 cups milk (use whatever you have but I wouldn’t recommend skim)
1 cup half-and-half
Salt and pepper to taste.

Preparation Instructions:

In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.

In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. It should thicken nicely. Check seasoning and add more salt or pepper if necessary.

Serve immediately. Eat one bowl and then scoop yourself another.

Ingredients.

Chopped up.


Sauteeing the onions.

Add veggies.

Add cauliflower.


Add parsley.


Milk and flour.


Adding to butter.


White sauce.

Adding broth.

Pot ‘o heaven!


Ladle ‘o yumminess!


Enjoy!



"RE: Alternate Recipe: Creamy Cauliflower Soup"
Posted by thndrkttn on 03-05-10 at 12:09 PM
Wanna know something funny? In the last pic of the soup recipe? The spoon wouldn't stay where I wanted it to so underneath, it's taped in place.

"RE: Alternate Recipe: Creamy Cauliflower Soup"
Posted by Maroonclown on 03-05-10 at 12:18 PM
Are you sure you've never been a food stylist? You're even using the tricks.

If you start taking pictures of ice cream sundaes made with lard . . .

Thanks Cap'n


"RE: Alternate Recipe: Creamy Cauliflower Soup"
Posted by qwertypie on 03-06-10 at 06:01 PM
Making this as I type with your Foccacia bread. It smells heavenly in the kitchen


"UPDATE - Big Hit!"
Posted by qwertypie on 03-06-10 at 11:42 PM
The soup and foccacia turned out divinely. Everyone loved the bread (especially DH and DS), but youngest DD would not try it, stating that she would not eat bread with pine needles on it. I guess I didn't chop the rosemary up enough. I used 2 cups flour, 1 cup whole wheat flour and baked it on my baking stone. The crust was perfection.

The soup was very, very good. It didn't thicken like it was supposed to, but I figure it was because when I located my whisk in DS's room, I found this:

So I had to make due with a fork, but the soup tasted great -- it was very light and yummy. It was a nice change to have a cream soup that wasn't pureed and the cauliflower wasn't too crunchy or too mushy.

We will definitely make this one again. I plan to make the chicken saltijumpinyourmouthy thing on Monday.


BTW -- I christend my new dutch oven with this recipe


"RE: UPDATE - Big Hit!"
Posted by Snidget on 03-07-10 at 00:04 AM
That poor whisk.

It'll take the CSI's the whole show to figure out how it came to be in that state.


"RE: UPDATE - Big Hit!"
Posted by qwertypie on 03-07-10 at 02:18 AM
Yep, my boy sure is talented.

"RE: UPDATE - Big Hit!"
Posted by thndrkttn on 03-07-10 at 09:33 AM
YIKES! How the heck did he do that to your whisk?

And yeah, the whisking of the flour into the milk and then the mixture into the butter is very important. You can see the difference in the thickening between the pic of soup in the pot and the pic of soup in the ladel. That's how much it should thicken.

BUT, I'm glad you liked it. I agree that it's light and the veggies are just the right softness.

It's not a soup where you take your first bite and say OMG!! That's the best soup I've ever had!!! It's more along the lines of after finishing your second bowl and thinking about a third you think 'Wow. That's really good!"


"RE: OTCC: Chicken Saltimbocca accompanied by Parmesan Orzo Pilaf."
Posted by samboohoo on 03-05-10 at 09:19 AM
Oh yum! Of course I will have to wait until next weekend because I have a power scrapbooking day tomorrow (into tomorrow evening) and then a family birthday party on Sunday.

I could eat chicken every night. I will probably make Querty's chicken salad as well.

Thank you for all of the pictures. I think I like it much better when we have pictures beforehand because it answers certain questions.


Samboobree, brought to life by Arkie



"RE: OTCC: Chicken Saltimbocca accompanied by Parmesan Orzo Pilaf."
Posted by frodis on 03-05-10 at 09:34 AM
1. Personally, I can never have too many chicken recipes. We eat a lot of it and it gets so boring so fast that new recipes are very welcome.

2. My Italian husband is going to want to give you a big hug when he hears about this one.

3. I have just had a major epiphany about what I'm going to make.


"RE: OTCC: Chicken Saltimbocca accompanied by Parmesan Orzo Pilaf."
Posted by thndrkttn on 03-05-10 at 11:48 AM
Mine came as somewhat of an epiphany as well. I was thinking of what would I say if someone asked me what my favorite meal was and I thought Chicken Saltimbocca or Veal/Chicken Oscar. BAM! Light goes on. That's what I'll make for the OTCC! So I chose the Saltimbocca.

"RE: OTCC: Chicken Saltimbocca accompanied by Parmesan Orzo Pilaf."
Posted by qwertypie on 03-05-10 at 03:26 PM
Mr. Qwerty helped with the selection of mine. I had another dish in mind when he commented that since I burned the inside of my nasal passages last time I made it, maybe another recipe would be a better choice. He was very enthusiastic when I suggested the lime-chicken salad.

"RE: OTCC: Chicken Saltimbocca accompanied by Parmesan Orzo Pilaf."
Posted by Tummy on 03-05-10 at 03:42 PM
Now I'm really curious - burnt nasal passages?

"RE: OTCC: Chicken Saltimbocca accompanied by Parmesan Orzo Pilaf."
Posted by qwertypie on 03-05-10 at 11:31 PM
It involved putting balsamic vinegar into a pan that was hotter than expected. I got enveloped by a cloud of vapourized acetic acid. So I really don't know what the dish actually tasted like. I guess I should make it again and stand back

"RE: OTCC: Chicken Saltimbocca accompanied by Parmesan Orzo Pilaf."
Posted by Tummy on 03-05-10 at 10:11 AM
First off - the pics: magnifique! Specifically the sage, orzo cooking and spinach/tomato/olive oil/garlic shots! Those are beautiful.

Second - *hops I've never had this and it sounds wonderful. I'm going to try it your suggested way and put the chicken on the bed of spinach/tomatoes. With some good, crusty bread to sop up the sauce that sounds wonderful.

Third - I'm going to bookmark (like every other OTCC thread) the thread so I can come back for the soup recipe. Rob says he's turning into a bowl lately because I've been making so much soup. I made him shrimp and grits the other night to make up for all the soup dinners lately.

I think I need to go to the grocer's TODAY!


"RE: OTCC: Chicken Saltimbocca accompanied by Parmesan Orzo Pilaf."
Posted by samboohoo on 03-05-10 at 10:14 AM
One more thing. I think i'm finally going to get a cooking hammer. LOL. At first I thought yours was a "Craftsman" from Sears until I saw the OXO logo. I've been using DH's rubber mallet from his tool box. I can't believe I don't have a cooking one.


Samboobree, brought to life by Arkie



"RE: OTCC: Chicken Saltimbocca accompanied by Parmesan Orzo Pilaf."
Posted by kingfish on 03-05-10 at 10:30 AM
You guys drive me crazy.

That looks so good. All of it, the Saltimbocca (chicken or veal) and the Orzo and the soup. The food in the picture looks very good.

I gotta try it.


"The Dining Car"
Posted by foonermints on 03-05-10 at 10:14 PM
Is open.


Please remember to leave a very large tip, Sir.


"Yay!"
Posted by Karchita on 03-07-10 at 01:40 PM
We roped in another.

Welcome to the club, KF.


Bouquet by c2p


"RE: OTCC: Chicken Saltimbocca accompanied by Parmesan Orzo Pilaf."
Posted by Maroonclown on 03-05-10 at 10:32 AM
I could easily eat chicken every day and have oodles of recipes to keep it interesting.

Made chicken burgers last night and I'll be making this dish this weekend.

Yummy.

Prosciutto makes everything taste like heaven


"RE: OTCC: Chicken Saltimbocca accompanied by Parmesan Orzo Pilaf."
Posted by Tummy on 03-05-10 at 11:26 AM
I just showed Rob your recipe - you got the Mmmm, mmmm, MMMMM, mmmm, YEAH! - seal of approval.

"RE: OTCC: Chicken Saltimbocca accompanied by Parmesan Orzo Pilaf."
Posted by qwertypie on 03-05-10 at 12:04 PM
OH MY! These look incredible. I can't wait to try them!

"RE: OTCC: Chicken Saltimbocca accompanied by Parmesan Orzo Pilaf."
Posted by qwertypie on 03-05-10 at 03:21 PM
So is the variable amounts of white wine in recipe due to drinkage?

"RE: OTCC: Chicken Saltimbocca accompanied by Parmesan Orzo Pilaf."
Posted by thndrkttn on 03-05-10 at 03:46 PM
Normally yes but this time, no. We just like a lot of sauce with a lot of flavor so you need to add more wine and broth you can reduce it accordingly. Plus, we had guests and I didn't want to scrimp on the amount of sauce although one guest was totally in the bag by the time she got there so she wouldn't have known the difference.



"RE: OTCC: Chicken Saltimbocca accompanied by Parmesan Orzo Pilaf."
Posted by VisionQuest on 03-05-10 at 12:35 PM
I have orzo on my menu for Sunday so I am definitely using this recipe for it.

Not sure when I can make the chicken part of it, but it will be on the menu in the coming weeks (this week I am making the Pad Thai and the ziti with vodka sauce).



"RE: OTCC: Chicken Saltimbocca accompanied by Parmesan Orzo Pilaf."
Posted by Snidget on 03-05-10 at 04:33 PM
I hope Starshine can see the green onions in your picture since apparently they didn't show up in mine and he got confused.


"RE: OTCC: Chicken Saltimbocca accompanied by Parmesan Orzo Pilaf."
Posted by thndrkttn on 03-05-10 at 04:42 PM
I should have left them whole in the picture instead of chopping them. Dernit!

"RE: OTCC: Chicken Saltimbocca accompanied by Parmesan Orzo Pilaf."
Posted by Starshine on 03-05-10 at 04:51 PM
LAST EDITED ON 03-05-10 AT 04:56 PM (EST)

You see I always thought that Americans called Spring onions Scallions.

But I found some hints here: http://www.youtube.com/watch?v=r7Eynmv7VE4&feature=related

But this is a much better version, watch all the dancers go! http://www.youtube.com/watch?v=ar-Z_l907DY&feature=related


"RE: OTCC: Chicken Saltimbocca accompanied by Parmesan Orzo Pilaf."
Posted by Snidget on 03-05-10 at 08:59 PM
Americans do sometimes call them that when they are being fancy.


"RE: OTCC: Chicken Saltimbocca accompanied by Parmesan Orzo Pilaf."
Posted by Karchita on 03-07-10 at 01:43 PM
I once had a very confuzzled guy come up to me in the produce department. He had a grocery list written in a clearly female hand that said scallions and he couldn't find them anywhere although he was standing just next to the green onions.


Bouquet by c2p


"RE: OTCC: Chicken Saltimbocca accompanied by Parmesan Orzo Pilaf."
Posted by Penelope Le Pew on 03-06-10 at 10:50 PM
Nom Nom Nom! I would love to try this recipe.

Your post is easy to read and feel comfortable to try - pictures in each step help lots.

Cooking can be intimidating without the pictures! Not just complete dish. I love your way of cooking, picture in each step, final dish to show.



"RE: OTCC: Chicken Saltimbocca accompanied by Parmesan Orzo Pilaf."
Posted by Maroonclown on 03-08-10 at 09:17 AM
I was a cooking fiend yesterday. Made the soup in the afternoon, so now I have lunches all week. DH not so much a cauliflower fan. The soup was scrumptious! I made the roux and mixed with evaporated skim milk to cut down on the calories.

Then moved on to the main. Wow!

I found there were a lot of steps so I will try and shorten the process next time but this is definitely a keeper.

I had never cooked with orzo before and I was concerned that it wasn't behaving right but at the last minute it did some magic and pulled itself together. It was delish.

Thankfully no explosions and as a bonus I got DH to actually eat spinach!

An excellent kitchen experience all 'round.

Thanks Cap'n


"*pout"
Posted by Tummy on 03-08-10 at 05:41 PM
Went to the store this weekend, got all the ingredients. Made sure camera was ready and charge. Pulled ingredients out to prep for dinner. I got Arborio rice instead of Orzo pasta! Don't even ask me what I was thinking.

Put everything back and got a frozen pizza out -
Chicken - it's what's for dinner - tomorrow!


"How much garlic?"
Posted by samboohoo on 03-08-10 at 08:12 PM
It's in the recipe, but not the ingredient list. Am I missing something?


Samboobree, brought to life by Arkie



"RE: How much garlic?"
Posted by Maroonclown on 03-08-10 at 10:09 PM
There can never be too much garlic. Just sayin' is all

Thanks Cap'n


"RE: How much garlic?"
Posted by thndrkttn on 03-09-10 at 07:51 AM
Sorry 'bout that! Omission on my part. I'll go edit the original.

I used probably 1/2 - 1 tsp of prepared chopped garlic. Use your discretion.

Remember this was not a hard and fast recipe. DH and I put it together from a collection of Saltimbocca recipes.


"RE: How much garlic?"
Posted by samboohoo on 03-09-10 at 08:47 AM
That's about how much garlic I have left at the house. I am going to make it tomorrow because I simply cannot wait until the weekend.


Samboobree, brought to life by Arkie



"RE: How much garlic?"
Posted by thndrkttn on 03-09-10 at 08:52 AM
Have fun! I hope you like it as much as we do and don't forget to take pictures!!!

I should really make it again and plate it the other way. I have everything in the fridge. Hmmmmm.


"RE: How much garlic?"
Posted by Tummy on 03-09-10 at 08:56 AM
Bre made this last night - we were suppose to be making it together but I'm an idiot - she thought it was fantastic. She doesn't eat a lot of carbs so just made the chicken. This is the meal she says she's going to make Mike for his coming home night. That's high praise T-kit.


"RE: How much garlic?"
Posted by thndrkttn on 03-09-10 at 09:01 AM
Hot Damn!! Glad she liked it! I just love it.

In fact, there was one night in NYC where we were all super dressed up to go out and we went to that little place on the upper west side. I had leftovers of my chicken and obviously couldn't take them with me as we were going clubbing. I seriously considered going home for the night just so I could keep my leftovers. I ended up leaving them at the restaurant but it was like leaving a lover. Mmmmmm.


"Sooooo yummy"
Posted by frodis on 03-09-10 at 11:13 AM
I made this last night.

I have to admit to two things:

Thing one: I followed the ingredients in the recipe exactly, but I did not follow the technique exactly. Since I was making it for a weeknight meal I couldn't bring myself to mess up any more pans, so I combined some steps in order to simplify. If I were making this for company or on a weekend I'd take my time and do it the right way, but for Monday dinner I really needed to just get it on the plate.

Thing two: I took two bites before my son had a meltdown, which necessitated my early departure from the dinner table. I didn't make it back to eat until about 9:30pm, after my plate had been sitting in the fridge for a few hours. I microwaved the whole plate to warm it back up. It still tasted good but I was sad I
didn't get to enjoy it fresh.

I cooked the orzo in one pot and did everything else in one pan. I prepared the chicken and cooked it in the butter/oil first, then removed to a plate to keep warm. Then I sauteed the garlic, tossed in the tomatoes and let simmer a while. When the tomatoes were cooked I added white wine and broth and let it reduce. Then I tossed in the spinach and covered the pan while it cooked for a minute or two. At the end I returned the chicken breasts to the sauce, put the slices of cheese on top, covered the pan and let it all rest off-heat just long enough to melt the cheese.

I'm sure I sacrificed a bit of the freshness of the tomatoes letting them cook longer than the recipe called for, and I know I sacrificed the browned bubble cheese that the broiler would have produced, but as I said, I just couldn't bring myself to use more pans or fire up the broiler. (I don't like my broiler much anyway.)


This is really delicious - and honestly, with the shortcuts I took it is easy to do for a weeknight meal! The spinach and tomato are wonderful and the cheese adds just the right texture and flavor to bring everything together. Yum yum.

I know it's the side dish here, but the Orzo was a HUGE hit. Mr. Fro LOVED it, and my children also gobbled it up. It was ready much earlier than I'd anticipated so it had to sit for a while. I ended up adding a bit of milk to it right before serving (really, just about a 1/4 cup) to loosen it back up. DELICIOUS and easy. I think this orzo side is going to be making many appearances in the future.

I didn't manage any photos last night. I did just go into the kitchen to see if I should photograph the leftover piece of chicken and sauce that was put away last night, but it doesn't look as pretty. Smells fabulous, though.

Thanks, tkit! Excellent recipe!!


"RE: Sooooo yummy"
Posted by samboohoo on 03-09-10 at 11:27 AM
I have never made orzo before. I am embarrassed to say that I couldn't even find it at first at the store. For some reason I looked for it with the rice. Then I had one of those "headsmack" moments.


Samboobree, brought to life by Arkie



"RE: Sooooo yummy"
Posted by Tummy on 03-09-10 at 01:53 PM
Umm, yeah - me too - hence the reason I grabbed the Arborio instead of getting Orzo. Hey, they both ended with an O - and I was in a hurry.

"RE: Sooooo yummy"
Posted by CTgirl on 03-10-10 at 08:49 AM
I had never even heard of orzo until I met my husband who is of Greek heritage. It's a must to have on (Greek) Easter or anytime we cook lamb.
He makes an awesome orzo pilaf.


"Anyone who has gone before me--"
Posted by thndrkttn on 03-09-10 at 11:43 AM
--did you feel like a proud parent every time someone made your recipe and liked it?

"RE: Anyone who has gone before me--"
Posted by Tummy on 03-09-10 at 01:56 PM
I will bet everyone will answer yes to this. I know I did. And I really wanted people to like the spaetzle.

"RE: Anyone who has gone before me--"
Posted by Maroonclown on 03-09-10 at 02:41 PM
Yes, for sure. All the hand-wringng and worrying was almost unbearable.

Then checking 10 times a day until the first response shows up. Then 10 times a day after that to check for new ones.


Tummy - I made mashed potatoes last night with my speatzle maker


"RE: Anyone who has gone before me--"
Posted by Tummy on 03-09-10 at 02:57 PM


lol - hey, if you can get more uses than one out of a kitchen gadget you're ahead of the game!

"RE: Anyone who has gone before me--"
Posted by qwertypie on 03-10-10 at 04:21 AM
Guilty as charged

"RE: Anyone who has gone before me--"
Posted by Starshine on 03-10-10 at 07:10 AM
I really did

You know I really must recook some of these recipes.

Purchased the ingredients for the Saltimbocca on Sunday, however I haven't yet had a chance to cook it.


"RE: Anyone who has gone before me--"
Posted by CTgirl on 03-10-10 at 08:52 AM
Absolutely! It was like I was a brand new poster all over again!

I've never had saltibocco (spelling?) before and I am looking forward to making this. DS comes home from college for spring break this weekend so I think this will be his welcome home dinner!


Top of the mornin' by O'Agman


"Jumped in my mouth"
Posted by Tummy on 03-10-10 at 09:52 AM
but sadly the Orzo did not. Seems Tahlequah has a ban on orzo or there was a recent sale on the stuff and it was all bought up because there was not a bit to be found. So I improvised with gnocchi, mushroom and pea gnocchi to be exact. And...it was goooood.

I was very unorganized last night so my kitchen was trashed after making this but the results were well worth it! Rob loved it - like really loved it. He wants to try veal - I'm not a veal person so said he'd have to do that on his own.

I used sweet cherry tomatoes with the spinach. Oh - and for those watching carbs, Bre used almond powder to dust with and said it turned out wonderful.

There's not a thing I would change. And the gnocchi went wonderfully with it.

I don't have an ingredient shot or a prepped shot because, like I said above, I was way unorganized last night. So here's pics already in progress. Plus - I forgot about a webinar I was suppose to participate in, so Rob finished it off and plated for me and I quickly took the last shots.

I can't wait to fix this with all fresh ingredients from my garden!!

chicken - pounded with sage

chicken - pounded with sage and prosciutto

tomatoes, sage, spinach shot

chicken cooking

Before eating every last bite - I wish I'd had time to play with plating before taking the pics because the colors are amazing

Just posting this has made me glad that I have left-overs!


"RE: Jumped in my mouth"
Posted by thndrkttn on 03-10-10 at 09:56 AM
Yum! And I was right. It looks 19 times better on top of the tomatos and spinach. Nice Job!

"RE: Jumped in my mouth"
Posted by Tummy on 03-10-10 at 10:21 AM
LOL - If I'd had time to play with it a bit I bet I would have gotten a "22 times better".

Boo - me too. Cherry tomatoes are about all I buy at this time of year. I got these with stem on and they were really sweet and not mushy.


"RE: Jumped in my mouth"
Posted by samboohoo on 03-10-10 at 10:10 AM
I'm going to use cherry tomatoes too. And I'm going to plate it the same way.

I only buy cherry tomatoes in the winter because all others just suck. I stopped by grade tomatoes last year for the cherry bells. I could never finish a carton of grapes before they would bust, leak, etc. Yuck!


Samboobree, brought to life by Arkie



"RE: OTCC: Chicken Saltimbocca accompanied by Parmesan Orzo Pilaf."
Posted by qwertypie on 03-11-10 at 01:27 AM
Actual quote from Mr. Qwerty "This totally rocked the planet!"

Some changes I made -- I used mozzarella in the orzo -- totally by accident. My work shift was cancelled today, and we don't have a printer at home so I was running back and forth between the living room and kitchen, trying to memorize several steps at a time. When I discovered my error innovation, I quickly added some parmesan. It was very moist and slightly gooey, so I will try it next time with just the parmesan. The kids absolutely loved it the extra cheesy way.
And for some reason, one of our chicken broths went missing, so I added vegetable broth to the making the sauce stage.

I plated the chicken on top of the spinach/tomatoes and it was so good. I was worried I had overcooked the chicken, but with the moisture of the tomatoes and spinach coming through with each bite --- MMMMMMMM.


The kids weren't fussy for the tomatoes/spinach, but abolutely loved the rest of the food.

Definitely will make again and will make sure I have enough wine for drinkage.

This was my first time working with fresh sage (surprisingly fuzzy) and orzo.

Excellent choice!


"RE: OTCC: Chicken Saltimbocca accompanied by Parmesan Orzo Pilaf."
Posted by Tummy on 03-11-10 at 09:37 AM
I was doing the same thing with one of the earlier recipes - the toner had gone out and I hadn't gotten a new one yet. Rob asked why I was running back and forth, when I told him he walked over to the desk got a piece of paper and a pen and jotted the recipe down and handed it to me with a look that said I was crazy.

I want some orzo!


"Believe it or not"
Posted by qwertypie on 03-12-10 at 12:12 PM
Even better the second day as leftovers. I threw a couple of calamta olives in (because I couldn't resisit).

"Done!"
Posted by samboohoo on 03-11-10 at 09:45 AM

Woah! Big picture.

No big changes. I used provolone cheese instead of mozzarella. The deli was packed, and they had some pre-packaged, which was $4.99. The provolone was on sale for $1.89, plus it was a bonus gas item.

I actually carried the laptop into the kitchen - I wanted to be able to look at the pictures as I went along. One of DH's buddies was over, and they were a little distracting, especially when DH wanted to show him something on an ebay auction.

I loved the smell of the sage. And the garlic. I was a little worried that I had screwed up the sauce, but I didn't. I did have a lot left over.

For the Orzo, this is not a complaint, just more of an FYI. 1 pound was way too much for us. I will eat it today and maybe tomorrow for lunch - I will have to see how it does as leftovers. I had thought about cutting it in half. I should have. I loved it, it was just too much for two.

For the Orzo, I used half of the green onions. And I didn't measure the cheese. I bought the Treasure Cove pre-shredded and just tossed some in, mixed it up and tossed in some more.

Awesome Tkit!


Samboobree, brought to life by Arkie



"RE: Done!"
Posted by Tummy on 03-11-10 at 10:22 AM
What did you think of the tomatoes and spinach? I'd never had that combo before and I loved it, as did Rob. I will use it as a side for other dishes.

We had left-overs last night and I have enough for lunch today. I'm a happy girl.


"Looks really good!"
Posted by moonbaby on 03-11-10 at 02:31 PM
The provolone was on sale for $1.89, plus it was a bonus gas item.

Did you get bonus gas?


"RE: Looks really good!"
Posted by weltek on 03-11-10 at 02:51 PM
*snort* Moonie funny.

-A Tribetastic Creation

"RE: Looks really good!"
Posted by samboohoo on 03-12-10 at 09:09 AM
Here, take a whiff.


Samboobree, brought to life by Arkie



"1/2 lb. was plenty"
Posted by weltek on 03-28-10 at 07:20 PM
I had half a bag, so just went with that. It was plenty for four servings.

I hate distracting peeps while I'm making something I've never done before. I made the stuffed poblanos while Nolay was out having a drink. It was probably a good thing, as there were lots of steps and I needed to focus.


-A Tribetastic Creation


"Everyone's looks great"
Posted by weltek on 03-11-10 at 02:53 PM
I'm dragging my feet a bit because I haven't been good at planning grocery shopping lately and having time to make a complex dinner. I promise to make it soon!


-A Tribetastic Creation


"RE: Everyone's looks great"
Posted by Tummy on 03-11-10 at 03:00 PM
I have found that the longer one procrastinate's the sooner the next recipe seems to get here.

"RE: Everyone's looks great"
Posted by samboohoo on 03-12-10 at 09:10 AM
This is so true.

I am making Querty's tomorrow.


Samboobree, brought to life by Arkie



"Delicioso!"
Posted by Karchita on 03-13-10 at 00:22 AM
This was a treat and every bite was delicious!

I more or less followed the recipe, but used kale and chives from my garden for the spinach and green onions, and deli sliced ham for the prosciutto because both Mr. Karchita and myself find prosciutto too salty. The sage also came from my garden, although I hadn’t realized how battered my sage plant had gotten over the winter and I could barely find enough leaves on the poor little thing for the recipe.

The kale was very nice in this recipe as was the sage flavor. I plated it with the pilaf on one third of the plate, the kale and tomatoes on another third, and the chicken on the other third. It looked great and the kale kept a vibrant green color much more so than spinach.

This is a bit more elaborate than I usually cook even for guests. It is a dish I would love to eat in a restaurant and let someone else do the clean up. When I make it again (and I will!), it’ll be for a dinner party. I had a little difficulty having everything ready at the same time, so in the future, I think I’ll make the pilaf ahead and just keep it warm or reheat it, and focus on the timing of the chicken and vegies. Managing two things at once works much better for me than three things.

I didn’t total up all the fat grams and calories, but I kept my portions small and I don’t think it was a diet buster.

Thanks for a winner, tk!



Bouquet by c2p


"BoinK!"
Posted by foonermints on 03-13-10 at 12:51 PM
»Saltimbocca is an Italian word meaning "jump in the mouth"«

"BoinK" is a word that I guess just means "BoinK".

Tribemints© by Tribey
Saving this recipe for when I have time to cook.


"Block!"
Posted by Karchita on 03-13-10 at 01:01 PM
Is what I am doing right now!


Bouquet by c2p


"RE: Block!"
Posted by foonermints on 03-13-10 at 02:54 PM


..but boinking is to be preferred..
"RE: Block!"
Posted by Karchita on 03-14-10 at 03:26 PM
And nobody boinks better than you.


Now I suppose I have to apologize to tk for being dirty in her thread.


"RE: OTCC: Chicken Saltimbocca accompanied by Parmesan Orzo Pilaf."
Posted by Seana on 03-13-10 at 06:13 PM
I made this last night. It was so good, and a lot easier than I thought it would be. I am looking forward to being able to make this in the summer, when I will have both tomatoes and sage fresh from my garden.

Thanks, t-kit!


Wheel of tribe


"RE: OTCC: Chicken Saltimbocca accompanied by Parmesan Orzo Pilaf."
Posted by Maroonclown on 03-15-10 at 07:26 PM
Although I've already made this, I concur. Fresh maters and sage will be da' bomb.
MC - tryin' to fit in wit' da' hood since 2010

"RE: OTCC: Chicken Saltimbocca accompanied by Parmesan Orzo Pilaf."
Posted by Snidget on 03-13-10 at 07:24 PM
Very Nice.

I did it with chicken tenderloins which pound out to a nice size.

I was worried it would be too sagey but it was really nice. I froze the left over fried up chiken bit as I figured they'd reheat with the broiling of the cheese (I'll have to see how long they take to reheat, might heat them up on one side then flip and cheese them.

I did the tomato and spinach under the chicken and that was nice. I may do that same sort of thing for other grilled or sauteed pounded chicken (or other meat) as I kinda liked how that turned out.

The Orzo was nice, it was the first time I've made that.


"Another winner!"
Posted by CTgirl on 03-15-10 at 04:02 PM
Thanks Tkit - this recipe was awesome. I am so happy when I find a new recipe that comes out really well. DH said it was de-lish and DS pronounced that it was good and that it was a keeper! I was especially impressed that DS said that as I have never seen him eat spinach before! Even my dog liked the sauce. I call her my gourmet dog because she likes to lick our plates when they are in the dishwasher and the only thing she has turned her nose up at was something with a lot of lemon in it.

DH helped prepare the saltimbocca and he made the orzo (and he gave that recipe the Greek seal of approval!) It was nice to have two people working on this menu.

I put the spinach and tomato mixture underneath the chicken. Next time I would actually make more spinach. There wasn't enough for me to have a bite of spinach with each bite of chicken. I also have never used fresh mozzarella in a melted dish (I always bought shredded) and what a difference it makes. My mouth is watering just thinking about it! The one thing I need to work on is reducing sauces properly. I had a ton left over and DH thought it was because I didn't reduce it enough.

Thanks again to Tkit and her DH for creating this recipe!


Top of the mornin' by O'Agman


"RE: OTCC: Chicken Saltimbocca accompanied by Parmesan Orzo Pilaf."
Posted by Tummy on 03-15-10 at 04:38 PM
I bought 3 boxes of orzo while in Tulsa this weekend. Just sayin'.

"RE: OTCC: Chicken Saltimbocca accompanied by Parmesan Orzo Pilaf."
Posted by CTgirl on 03-15-10 at 04:57 PM
Orzo with tomatoes, feta and scallions

You can also use it to make a pilaf but the recipe must be in DH's head because I can't find it. Orzo is the best combo of rice and pasta - you can use it everywhere!

Bon Appetit!


"RE: OTCC: Chicken Saltimbocca accompanied by Parmesan Orzo Pilaf."
Posted by samboohoo on 03-17-10 at 07:30 AM
This looks good. My local grocery store has prepared meals you can just buy and heat up at home. One of my favorites is linguine with feta and tomatoes. Now I can try this.


Samboobree, brought to life by Arkie



"RE: OTCC: Chicken Saltimbocca accompanied by Parmesan Orzo Pilaf."
Posted by Tummy on 03-17-10 at 08:30 AM
This does look good - I didn't see it earlier so I'm glad Boo bumped. Thanks CT.

"Yumm!"
Posted by Starshine on 03-15-10 at 04:40 PM
Thoroughly enjoyed the Saltimbocca, ate it with colcannon though as I couldn't find any Orzo.

I sort of do the spinach as a veg, although I lighly saute a shallot with it and have a little less tomato but add a little tomato puree.

J Slice what a cool lady


Just another Sleeperbloke


"Next 4 up"
Posted by Tummy on 03-15-10 at 04:50 PM
Mar 19th - Arkie - though I have a feeling she's not going to make it until the 19th
April 2 - Frodis
April 16th - Seana
April 30 - Weltek

"RE: Next 4 up"
Posted by PepeLePew13 on 03-15-10 at 08:10 PM
Could you remind me when would be my turn to host the OTCC?

For some reason I was thinking "April" as I hadn't seen the sign up thread in ages... guess I was wrong.


"RE: Next 4 up"
Posted by Tummy on 03-16-10 at 10:29 AM
LAST EDITED ON 03-16-10 AT 10:51 AM (EST)

LAST EDITED ON 03-16-10 AT 10:32 AM (EST)

April 2 - Frodis
April 16th - Seana
April 30 - Weltek
May 14th - Pepe
May 28 - Mkitty
June 11 - Mr T-kit
June 25 - SilverGirl
July 9th - CapN - but I think we changed this date. I'll check with the Captain. - Updated - MC has this date

Actually - I had CapN on July 23rd and we moved him to August as that didn't work for him. So if I'm missing someone on July 9th let me know!


"RE: Next 4 up"
Posted by samboohoo on 03-16-10 at 10:36 AM
I would like to get in again during the summer as I have a grill recipe.


Samboobree, brought to life by Arkie



"RE: OTCC: Chicken Saltimbocca accompanied by Parmesan Orzo Pilaf."
Posted by Ahtumbreez on 03-16-10 at 01:50 PM
First things first -

Rob has requested this to be our Easter Sunday meal. I think that idea is great. I think I can do everything except broil the cheese the day before. The spinach and tomatoes don't take long at all. And I'll probably do the gnocchi as it was a 5 minute dish. More croquet time for me this year. Yay Tkit!

Also, upon reading the back of the orzo box - I'm curious- has anyone ever made the soup that's on the back of the box because it looks really really good. And I do have 3 boxes.


"I'm really glad..."
Posted by thndrkttn on 03-16-10 at 02:01 PM
...that everyone liked it so much! Thanks to all who tried it.
And that the orzo was such a hge hit. DH claimed the orzo leftovers for himself. I've been meaning to make him some more.

Never made the soup on the back of the box. I'll have to look at the recipe when I get home.


"RE: OTCC: Chicken Saltimbocca accompanied by Parmesan Orzo Pilaf."
Posted by weltek on 03-17-10 at 11:28 AM
Hm, I need to try this before Easter, as I like Rob's idea. I was planning to do a stuffed chicken breast (sundried tomatoes, proscuitto, pesto, cheese), but this could be just as good, if not better.


-A Tribetastic Creation


"RE: OTCC: Chicken Saltimbocca accompanied by Parmesan Orzo Pilaf."
Posted by Tummy on 03-17-10 at 06:33 AM
The orzo was a huge hit in the Tummyhouse! Neither of us was very hungry and we were both tired so I just made the orzo last night. It was quick and very, very good. I can't believe I've never had this little pasta before. Just one more awesome find thanks to the peeps of the OTCC! Four thumbs up for the whole meal T-kit. The orzo is definitely on the Easter menu.

"RE: OTCC: Chicken Saltimbocca accompanied by Parmesan Orzo Pilaf."
Posted by weltek on 03-17-10 at 11:27 AM
I do a greek-like cold pasta salad with orzo in the summer. Diced tomatoes, cukes, feta tossed with a combo of lemon juice, sugar, olive oil and fresh herbs.


-A Tribetastic Creation


"RE: OTCC: Chicken Saltimbocca accompanied by Parmesan Orzo Pilaf."
Posted by Tummy on 03-17-10 at 12:12 PM
Look at all the wonderful things I've been missing out on not having ever tried orzo!

"RE: OTCC: Chicken Saltimbocca accompanied by Parmesan Orzo Pilaf."
Posted by Karchita on 03-17-10 at 05:17 PM
I put orzu in minestrone soup, but before this I never used it anywhere else. I definitely see lots of possibilities with it now and I'll be experimenting with it in pasta salad this summer. Thanks for that idea, Weltek!


Bouquet by c2p


"RE: OTCC: Chicken Saltimbocca accompanied by Parmesan Orzo Pilaf."
Posted by CTgirl on 03-17-10 at 02:03 PM
I forgot to mention earlier. My husband told me that at one of his favorite (business dinner) restaurants, Il Mulino, they make shrimp saltimbocca.
I can't quite picture how they serve the shrimp, but I think all those flavors would go well with shrimp too.


"Rave reviews from Nolay"
Posted by weltek on 03-28-10 at 07:13 PM
LAST EDITED ON 03-28-10 AT 07:16 PM (EST)

Nolay is excited for me to make this again.

My notes:
1. I misread and wrapped the entire breast in proscuitto. Given this, and the fact I didn't have low sodium broth on hand, it was a hair salty for me. Nolay loved the saltiness. Maybe I can compromise next time.

2. I printed off the ingredients for the orzo but not instructions, as I wasn't going to make it if I didn't happen to have all the ingredients around. Well, I had a sliver of parm and half bag of orzo, so I went for it. Winged it, making it like Rice-a-roni. Loved toasting the orzo first. Added chives from the garden instead of green onions, as it's what I had around. Four thumbs up on the orzo!

3. I agree with many comments above me: a) it's easier than I thought it would be, b) More spinach was good, c) wasn't as "sagey" as I thought it might be, which is probably good. It was just right.

4. My picture sucks. I was in a hurry and apparently wasn't holding very steady. I included the little ramekin of lemon meringue I made earlier (like crustless pie, used Splenda). It's about time for dessert and TAR!



-A Tribetastic Creation


"RE: Rave reviews from Nolay"
Posted by arkiegrl on 03-28-10 at 07:30 PM
I would like your recipe for the lemon meringue, please!

"RE: Rave reviews from Nolay"
Posted by weltek on 03-29-10 at 08:27 AM
It's not so much as "recipe..." It's just the Jello lemon pudding mix (cook and serve, not instant). You just follow the pie recipe (the meringue recipe is included on the box), substituting Splenda for the sugar. I skipped anything for the crust, as most things were high in carbs/sugar I could use.


-A Tribetastic Creation


"RE: Rave reviews from Nolay"
Posted by Karchita on 03-29-10 at 10:45 AM
Pie crust is loaded with fat and calories. I have made pumpkin pie filling, skip the crust and just bake it in a pan in the oven. It's like a pumpkin pudding and extremely yummy eaten warm with low fat frozen yogurt.


Bouquet by c2p


"RE: Rave reviews from Nolay"
Posted by Tummy on 03-29-10 at 09:32 AM
1. I misread and wrapped the entire breast in proscuitto.

*points and laughs at Welly

*whispers - Pictures are posted for those with reading problems.


"RE: Rave reviews from Nolay"
Posted by thndrkttn on 03-29-10 at 09:44 AM
Yikes! The whole thing in proscuitto would make it VERY salty. Glad you guys liked it and you pic looks great!


"Now there's a great Bond villian name"
Posted by IceCat on 03-29-10 at 09:04 AM

Greetings Mistah Bond...

My name is Pilaf...

Orrrrzo Pilaf.


"Swoop!"
Posted by grit on 03-29-10 at 09:47 AM
Yummy!