Oral Allergy Syndrome Friendly Chicken Saltimbocca

Total time35 min

Prep time15 min

Cook time20 min

Oral Allergy Syndrome Friendly Chicken Saltimbocca

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
½ tsp salt
8 large fresh sage leaves
4 thin slices prosciutto
Columbus Prosciutto Vac Pack - 3 Oz Veroni Prosciutto Italiano - 4 Oz Murray's® Italian Prosciutto Di Parma Veroni Italy Prosciutto Italiano Dry Cured Ham Fiorucci Prosciutto Riserva - 3 Oz
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2 tbsp all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tbsp olive oil
1 tbsp unsalted butter

For the sauce

½ cup white grape juice
½ cup low-sodium chicken broth
1 tbsp unsalted butter

For serving

1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness. Season the top side of each cutlet lightly with salt.
2
Lay 2 sage leaves flat on the seasoned side of each cutlet, then drape 1 slice of prosciutto over the top, pressing gently so it adheres. Dust the prosciutto side lightly with flour, then flip and dust the chicken side as well, shaking off any excess.

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