Chicken Breast In The Style Of Saltimbocca With Caesar Sa

You need never live in fear that any heavenly joy will ever be lost or taken away! We struggle to enjoy life now from fear that it will soon end. We hesitate to savor what little happiness we have for fear that it may be taken away. We hold back and hedge our bets and restrain our souls, knowing that disaster may soon come, economic recession may begin, physical health may deteriorate, someone may die, or something unforeseen may surprise us and take it all away. But not in heaven! Never! The beauty and joy and glory and delight and satisfaction and purity will never ever end, but only increase and grow and expand and multiply!

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs		Superchefs	1	Servings

INGREDIENTS

4		Chicken supremes
150	g	Ricotta cheese
200	g	Frozen chopped spinach
		defrosted and wrung
		out
4		Parma ham
8		Sage leaves, without stems
15	g	Basil leaves
100		Extra virgin olive oil
1/4		Nutmeg, freshly grated
8		Baby aubergines, halved
		lengthways
70	g	Plain flour
150	g	Fresh breadcrumbs
100	g	Freshly grated Parmesan
		cheese
15	g	Fresh sage leaves, finely
		sliced
2		Eggs, lightly beaten
150		Olive oil
2		Heads chicory, divided into
		leaves
		and trimmed
1		Egg yolk
1	t	Dijon mustard
10		White wine vinegar
1		Pinches sugar, salt and
		pepper
6		Fresh anchovy fillets
		finely chopped
25	g	Freshly grated Parmesan

INSTRUCTIONS

With a long, sharp knife, cut a pocket in each of the supremes from
one end to the other and reserve. Mix the spinach with the ricotta,
basil leaves and season with salt, pepper and freshly grated nutmeg.
Stuff the pockets of the supremes with the spinach mixture and wrap
each in a slice of Parma ham, including two sage leaves between the
chicken and ham. Wrap each supreme in a double thickness of oiled  foil
and twist the ends to secure. Roast at 200C for 25 minutes and  rest.
For the aubergine fritters:  Meanwhile, make the aubergine fritters by
mixing the breadcrumbs,  sage, cheese and crumb using first the flour,
then the eggs and  finally the crumbs. Fry in the olive oil at a
moderate heat until  well browned on either side. Drain on kitchen
paper and keep warm.  For the salad:  Dress the chicory leaves with the
yolk, mustard, oil, vinegar,  anchovies, pinch of sugar, salt, pepper
and Parmesan.  Carve each supreme and garnish with aubergines and the
dressed  chicory.  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 6120 Calories From Fat: 3843 Total Fat: 431.4g Cholesterol: 1770.7mg Sodium: 9249mg Potassium: 3660.1mg Carbohydrates: 202.5g Fiber: 22.2g Sugar: 14.3g Protein: 351.5g