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A Fresh Twist on Saltimbocca, an Italian Classic

A Fresh Twist on Saltimbocca, an Italian Classic

April 30, 2019

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!

Get All the F.N. Sharp Essentials: The 6-Knife Set & Magnetic Knife Block

Grilled Chicken & Peach Saltimbocca Kabobs

12 ingredients

6 servings

Ingredients

1 1/2 lb Boneless Chicken Breast 2 Halved Peaches 6 oz Prosciutto 12 Sage Leaves 1 cup Dry White Wine 2 tbsp Lemon Juice 2 tsp Soy Sauce 2 tsp Fresh Sage 1 Shallot 2 tbsp Extra Virgin Olive Oils 1/2 tsp Crushed Red Pepper Flakes 1 tsp Kosher Salt

Directions

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!

All Recipes Chicken & Turkey Recipes Healthy Recipes Italian Recipes Lunch & Dinner Recipes Mediterranean Recipes Wine & Food Pairing Guides & Recipe Ideas World Flavors & Cuisines

April 30, 2019

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A Fresh Twist on Saltimbocca, an Italian Classic

A Fresh Twist on Saltimbocca, an Italian Classic

Grilled Chicken & Peach Saltimbocca Kabobs

Ingredients

Directions

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Let customers speak for us