Chicken Saltimbocca with Rosemary Roasted Corn


Chicken Saltimbocca with Rosemary Roasted Corn
 
A twist on an old classic with this stuffed chicken Saltimbocca & mushroom sauce & side of rosemary roasted corn.
Ingredients
For the Corn:
  • 4 ears of corn, shucked
  • 4 sprigs of rosemary
  • 4 tablespoons of olive oil
  • Kosher salt and fresh cracked black pepper to taste
For the Chicken:
  • 3 chicken breasts pounded thin
  • 2 slices of prosciutto ham, julienne
  • ¼ cup of chiffonade fresh sage
  • ½ cup of shredded Parmesan cheese
  • 4 tablespoons of olive oil
  • 2 cups of sliced button mushrooms
  • ½ cup of Marsala wine
  • ¾ cup of chicken or beef stock
  • Kosher salt and fresh cracked black pepper to taste
Instructions
  1. Corn: Place each ear of corn on a small aluminum foil sheet along with a sprig of rosemary. Drizzle on 1 tablespoons of olive oil onto each piece of corn and season all sides with salt and pepper. Role each ear of corn up tight and place in the oven on 350° for 20 to 25 minutes or until roasted and cooked through. Once cooked, remove the corn from the foil and set aside.
  2. Chicken: After the chicken is pounded out, season all sides with salt and pepper. Distribute the prosciutto ham, sage and cheese into 3 parts and place in the center of each chickenbreasts. Tightly roll up each chicken breast and in a large saute pan on high heat with 1 tablespoon of olive oil, sear the rolled chicken on all sides until golden brown. Finish thechicken in the oven on 350° for 10 to 15 minutes or until cooked through.
  3. Sauce: Once the chicken is cooked, remove it from the pan and place that pan back on the burner on high heat. Add in 3 tablespoons of olive oil and caramelize the mushrooms until they are golden brown. Next, deglaze with marsala and reduce the amount of liquid by half. Add in chicken stock and cook for 3 to 4 minutes on high heat. Finish the mushroom sauce with salt and pepper.
  4. To Plate: Slice the stuffed chicken in half and place on a plate. Pour on the mushroom sauce and serve along side the rosemary corn.

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