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…
Approximate Cooking Time:
2 chicken breasts
4-8 pieces of bacon
salt and pepper
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.
Add the sauce to the chicken and serve immediately.
I learned from the magazine that “saltimbocca” means “jump in the mouth.” That applies pretty well to anything with bacon in this household…