A Fresh Twist on Saltimbocca, an Italian Classic
While traditional chicken saltimbocca is an Italian favorite all around, this fun twist adds in sweet peaches to balance out the saltiness of the prosciutto. The marinade gets repurposed as a sauce, giving this dish an explosion of flavors that will leave your family and friends reaching for seconds. Be sure to prep the marinade the night before to pack the most flavor into the chicken!
Now round up your ingredients, grab an
F.N. Sharp chef knife, Santoku knife or utility knife and get that cutting board ready for slicing and serving!
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Grilled Chicken & Peach Saltimbocca Kabobs
Combine white wine, lemon juice, soy sauce, sage, and shallot in large bowl. Mix, and add in olive oil and red pepper flakes. Season with salt. Cut chicken breast and peaches into cubes, ranging from 1/2 inch to 1 inch. Place chicken and peach cubes in bowl with marinade, mix and cover. Refrigerate for 1 to 8 hours. Light grill to medium high heat. Soak wooden skewers in water for 20-30 minutes to prevent burning. Place prosciutto slices flat on cutting board, and place 1-2 sage leaves on each one. Fold prosciutto longways to create small “sandwiches.” Remove chicken and peach cubes from marinade and set marinade aside. Place one end of prosciutto/sage on the skewer, leaving the rest hanging off. Add a piece of chicken to the skewer, then pierce the prosciutto/sage again onto the skewer. Next, add a peach cube, and again place the remaining portion of the prosciutto/sage on the skewer. Repeat process for 6 skewers, “snaking” the prosciutto/sage up each skewer as you construct them. Place left over marinade in a small saucepan and cook over high heat. Bring the marinade to a rolling boil for 2-3 minutes, then reduce to a simmer. Allow marinade to reduce and thicken. Place skewers on grill, for about 3 minutes on each side. Look for the prosciutto to crisp up to indicate they are done. Serve skewers with the marinade “sauce” on the side for dipping or dunking!