Ingredients
1 tbsp ground black pepper
1/2 cup buttermilk
2 boneless chicken breasts each spli, t in half
4 slice ham
8 fresh sage leaves, -=or=- dried sage
1/2 cup flour
2 cup cooking oil
Directions
COMBINE PEPPER AND BUTTERMILK in a bowl or glass pie dish large
enough to hold the chicken in one layer and set aside. Place the
flour on a plate and set aside. Place a slice of ham under the skin
of the chicken and place 2 sage leaves or some dried sage inside.
Place the breasts in the buttermilk and place in the refrigerator for
20 minutes. Turn the breasts over and let sit another 20 minutes.
Heat a 1-inch depth of oil in a heavy skillet to 375F. Oil is hot
enough for frying when a droplet of water bubbles and dances across
the surface. Remove the chicken from the refrigerator, remove from
the marinade and wipe off excess buttermilk. Dust the breasts on both
sides with flour and place in the hot oil. Cook about 6 minutes, turn
and cook until a golden brown crust forms, about another 6 to 8
minutes. Remove the breasts and drain on an absorbent towel. Serve
immediately.
Servings: 4 servings
Chicken Saltimbocca Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
We are able to trace the history of written recipes far back into ancient history, in fact as far back into recorded history as early Egypt, and potentially, even further back. However, mostly, these old recipes were just primitive pictorial recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to experts are some tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. As we move into Roman times 25BC a roman called Apicius created a collection of documents showing how to cook the recipes enjoyed by wealthy Romans. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvre, main course and afters, something that is very familiar to us today. Aspicius recounts how the ancient cooks were skilled in the use of many herbs and spices, including many that are still in use today such as basil, rue and parsley. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods and herbs from the holy land, including spices like coriander, parsley, basil and rosemary. These new herbs and spices prompted a torrent in manuscripts on cooking, some of which are kept safe in academic collections. During the next few centuries, the rich and powerful families of the West strove to serve the most extravagent meals, and consequentially the best chefs and their collection of recipes became highly prized. Nevertheless, it wasn`t until the nineteenth century that formal cookery and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collating, verifying, and recording popular recipes of the day. By the advent of the 20th century, cookery books are greatly in demand mostly as a result of better eduction, people having increased leisure time and disposable income. |
We hope you enjoy this Chicken Saltimbocca recipe.
