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
Transcribed cooking instructions as an idea can be found back into antiquity, in truth as far back as the Egyptians, and maybe even further. However, sadly, these old cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to experts is a collection of stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. As we move on, there were a couple of interesting cookery books published in the fourteenth century ; a recipe book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the spicy food that is popular today, but rather descriptions of the types of meals prepared by the cooks of the nobility of the period. During the next few centuries, the rich and powerful families of Wesstern Europe tried to serve up the most extravagent banquests, and consequentially the best cooks and their recipe collections became highly prized. However, it was during the nineteenth century that cooking and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collating, verifying, and publishing recipes of the day. By the advent of the 20th century, cookery books were increasing in popularity as a result of better eduction, more leisure time and disposable income. |
We hope you enjoy this Chicken Saltimbocca recipe.
