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Chicken Saltimbocca with polenta slices and tarragon vegetables

Nutritional values (per serving)
Calories 249 kcal
Fat17 g
Sodium 407.0 mg
Carbohydrates7 g
Protein 18 g
Phosphorus 199 mg
Potassium468 mg
Liquid228 ml
Ingredients (8 Serves )

Saltimbocca:

  • 2 chicken breasts on the bone
  • 4 slices Parma ham or air-cured ham
  • 4 fresh sage leaves
  • 2 tablespoons clarified butter (ghee)

Polenta clices:

  • 400 ml water
  • 100 g polental (cornmeal)
  • 40 g Parmesan cheese (40 % fat)
  • 2 tablespoons olive oil

Tarragon vegetables:

  • 500 g small cherry tomatoes
  • 600 g zucchini
  • 25 ml balsamic vinegar
  • 1/2 onion
  • 1/2 bunch tarragon (25 g)
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Nutrition Tips

Replacing the polenta with plain rice and the tarragon vegetables with a small green salad reduces the potassium content of this dish.

Directions

Chicken Saltimbocca: De-bone the chicken breasts, split into eight parts and season. Next, cover with sage leaves and wrap the fillets with the ham. Season with salt and pepper and fry in a pan until golden brown. Cook on a baking tray in the oven at 130 °C for approx. 25 minutes until done.
Polenta: Bring water to a boil, gradually add polenta, stirring constantly. Allow to cook for approx.
1/2 hour at very low heat. In the meantime grate the Parmesan and mix it in. The polen- ta is ready when it separates from the side
of the pot when stirred. Place the polenta on a piece of baking paper, press down slightly and cover with a second piece of baking paper. Roll out the polenta between the two layers of paper to a thickness of approx. 1 cm and leave to cool. Shortly before serving, cut the polenta into 8 portions, wetting the knife often. In a pan, fry 4 pieces at a time for 2 minutes. Carefully remove the polenta from the pan using a spatula.
Vegetables: Wash, peel and cut cherry tomatoes into quarters. Cut the zucchini lengthwise into four quarters, core and finely chop. Peel, finely dice and lightly sauté the onions. Add zucchini and tomatoes. Deglaze with some balsamic vinegar and season to taste. Garnish the vegetables with finely chopped tarragon leaves. Tip: Add a bit of garlic if you wish.

Nutrition Tips

Replacing the polenta with plain rice and the tarragon vegetables with a small green salad reduces the potassium content of this dish.

Origin: Italy
 
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