Chicken Breast In The Style Of Saltimbocca With Caesar Sa
| 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)
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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