Chicken Saltimbocca

Hubby and I eat chicken a lot, since I’m in graduate school and we’re a little down on money, so one day he brought me “The Ultimate Chicken Cookbook,” which was actually a magazine. In it he found “Lemony Chicken Saltimbocca.” We didn’t have any proscuitto, but we did have a lot of bacon, so we decided to experiment…

Chicken Saltimbocca


Approximate Cooking Time:
1 hour

2 chicken breasts
4-8 pieces of bacon
salt and pepper
olive oil
1/2 c. chicken broth
2-4 T. lemon juice, depending on taste
1/2 t. cornstarch

Cut the chicken breasts in half so they are about palm-sized. Sprinkle both sides of chicken with a little but of salt, pepper and sage, then wrap bacon around them. Heat some olive oil in a pan and cook the chicken in the pan on medium until the chicken is done or close to done.
If the bacon is done but the chicken is not, put the chicken and bacon in the oven at 350 degrees Fahrenheit and continue to cook it.

Meanwhile, combine the chicken broth, lemon juice and cornstarch in a separate pan and bring to a boil. Cook until the sauce thickens slightly.

Thickening the lemony sauce.

Add the sauce to the chicken and serve immediately.

Once the lemony sauce has been added.

I learned from the magazine that “saltimbocca” means “jump in the mouth.” That applies pretty well to anything with bacon in this household…


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