SERVES 4
GLUTEN-FREE · DAIRY-FREE · PALEO IF MODIFIED · WHOLE30 IF MODIFIED · GRAIN-FREE
Total time: 60 minutes
Saltimbocca is an Italian dish made of veal or chicken that’s wrapped with prosciutto and sage and draped with a rich wine sauce. It’s a little salty, a little rustic, and absolutely scrumptious. I’ve adjusted the classic recipe to make these delicious Chicken Saltimbocca Roll-Ups, which are rolled with a little Dijon and asparagus, seared, and finished off in the oven in a delicious pan sauce for a complete weeknight meal in a cute little bundle of foodie love. There are quite a few steps to make this dish; however, the ingredients are simple and the end result is worth it. This is one the whole family will devour.
Preheat the oven to 400°F.
Halve the breasts into cutlets or slice them lengthwise through their equators. To do this, put one chicken breast on a cutting board and place your non-dominant hand flat on top of it. Hold a sharp knife with a smooth blade in your dominant hand. Keeping the blade parallel to the cutting board, make an even, horizontal slice through the breast, starting from the thick end and working your way toward the thin end. Repeat with the remaining chicken breasts. You should have 8 cutlets.
Place a sheet of parchment paper on top of the cutlets and use a meat mallet or the bottom of a skillet to pound each cutlet until it is an even ¼ inch thick. Transfer the cutlets to a plate and set aside.
On a (cleaned) cutting board, arrange the prosciutto slices next to one another and layer one chicken cutlet on top of each slice. Using a brush or the back of a spoon, spread a thin layer of the mustard on the top of each cutlet. Lightly season with salt and pepper. Lay 3 stalks of asparagus at the bottom, perpendicular to the cutlet . Use the prosciutto to gently roll the chicken and asparagus into little bundles, flipping the rolls over so the seam side faces up. Place a sage leaf on top of the seam and thread a toothpick through it like a safety pin to fasten the chicken roll together and secure the sage leaf on top.
Pour the arrowroot onto a large plate or wide bowl. Gently roll each roll-up in the arrowroot to lightly dust, shaking off the excess. Set each roll-up aside on a plate and continue until all the roll-ups are coated.
In a large oven-safe skillet over medium-high heat, heat ¼ cup of the olive oil. Place the roll-ups in the skillet sage-side down and cook until golden brown and crispy, 3 to 4 minutes. You may need to work in two batches so as not to overcrowd the pan. Flip the bundles over and crisp the other side, cooking for an additional 3 to 4 minutes. Transfer the browned roll-ups to a clean plate and continue until all the roll-ups are browned.
Wipe the skillet dry and heat the remaining 1 tablespoon of olive oil over medium heat. Add the garlic and cook until fragrant, being careful not to burn it, for about 1 minute. Add the chicken broth, white wine (if using), and lemon juice and bring the mixture to a simmer. Nestle the bundles into the sauce, sage-side up, then transfer the pan to the oven, uncovered. Bake until the chicken is cooked through and the asparagus is tender, 10 to 12 minutes.
To serve, remove the toothpicks and spoon the pan sauce over the roll-ups.