Justin & Meredith Winokur's Kitchen Cooking Notebook

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Chicken Saltimbocca and Swiss Chard -- back to top

We made the chicken saltimbocca as we had here except we used black forrest ham instead of prosciutto to make it even healthier. It was pretty good but a bit overpowered by the sage. Less sage next time! I like dredging in flour and then sautéing. It gives the chicken a nice texture. We may make other "stuffed" chicken things like this.

The swiss chard was just sautéd with garlic.

Original Wordpress ID and Date: 1492, 2011-10-28_111832