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Poultry and meat 71
Chicken saltimbocca [Index: ] [Index: ]
MCRC00903974_BO_Gegrillte_Haehnchen_Saltimbocca-009_F39MCRC00917873_SE_Gegrillte_Haehnchen_Saltimbocca-007MCRC00900557_NF_Gegrillte_Haehnchen_Saltimbocca-008_RZ0PoultryChickenPreparation methodsGrillingRecipe categoriesPoultry
For 4 servings
Universal pan
SALTIMBOCCA:
4 chicken breast fillets, 200 g each
Sea salt
Pepper, freshly ground
50 g medium-mature Pecorino cheese, freshly
grated
150 g raw ham, sliced thinly
12 fresh sage leaves
IN ADDITION:
Kitchen string
Per serving
307 kcal, 0 g carbs, 7 g fat, 59 g protein, 0 BU
PREPARATION
1. Rinse the chicken breast fillets briefly under cold water, pat dry with kitchen towel and cut each
one into 3 pieces. Season with sea salt and pepper.
2. Roll the pieces in Pecorino cheese and wrap in a slice of ham, so that the meat is covered.
3. Securely tie one sage leaf to the ham with kitchen string. Place the chicken pieces into the
universal pan and grill as indicated.
Oven setting:
Circo-roasting
230 °C
Roasting time: 20-25 minutes
Compact oven setting:
Circo-roasting
230 °C
Roasting time: 20-25 minutes
Tip:
Cut five soft, dried plums into
thin slices. Add a slice to each piece of tenderloin
and then wrap each with the ham.
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