Oven Roasted Chicken Tenders Saltimbocca
Serves: 2
Clair Leannon
1 January 1970
Based on User reviews:
52
Spice
44
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1
Salt2 tbsps
Extra-Virgin Olive Oil2 cups
Water1 medium
Onion (finely chopped)1 cup
White Wine (dry)3 cup
Hazelnut2 tbsps
Butter4 cups
ArugulaDirections:
1
Preheat oven to 425 degrees F
2
Season chicken with salt and pepper, top each tender with 2 leaves of sage
3
Wrap each tender with a slice of ham
4
Coat the tenders liberally in olive oil, a couple of tablespoons
5
Arrange meat on baking sheet on parchment paper and bake until crispy and firm, 10 to 12 minutes
6
To serve, slice meat on bias and pile on Wild Mushroom Broken Spaghetti Risotto with Arugula and Hazelnuts
7
Alternatively, skewer the tenders and serve with lemon wedges on a plate as first or second course
8
Place mushrooms, stock and water in a sauce pot and heat, keep warm on low
9
Heat a medium saute pan or risotto pan with 3 tablespoons extra-virgin olive oil, 3 turns of the pan, over medium to medium-high heat
10
Add onions and garlic to pan, season with salt and pepper, to taste, and saute until tender 4 to 5 minutes
11
Add pasta and toast until deeply golden in color and very nutty in fragrance, 6 to 7 minutes
12
Stir in wine and let it cook away, 1 minute
13
Ladle in stock every few minutes, stirring for a good minute with each addition of stock to develop starches
14
Evaporate almost all of the liquid before each addition of stock
15
Pasta will cook up quicker then rice
16
Start tasting after about 8 to 9 minutes of cooking time once you begin to add stock
17
When you are down to the last cup of your liquids, remove mushrooms, chop and add to pasta
18
While the pasta cooks, toast hazelnuts in a skillet until fragrant
19
Peel nuts by rubbing the skins off in a clean kitchen towel
20
When pasta is cooked to al dente, stir butter into the pan then stir in the cheese
21
Dress arugula with lemon juice, a drizzle olive oil, and salt and pepper, to taste
22
Serve risotto in shallow bowls topped with greens and nuts