Crinella Family Cookbook
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Table of Contents
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Poultry
Pollo Arposto
Chicken a la Cacciatore
Chicken Breasts Saltimbocca
Stuffed Chicken Breasts
Children's Chicken
Pollo con Peperoni
Lemon Roasted Chicken
Pollo alla Zingara
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Chicken Breasts Saltimboca
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One of the most popular of all Italian chicken recipes.
6 whole chicken breasts, un-boned but flattened
1/2 cup, fresh sage leaves, finely chopped
6 thin slices, Prosciutto
1/4 cup, olive oil
1 teaspoon, freshly ground pepper
1 cup, dry white wine
2 cups, chicken stock
2 cups, grated mozzarella cheese
1/4 cup, finely chopped parsley
6 medium garlic cloves, minced
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Lift skin of chicken without detaching from the breast, and insert mixture
of sage, garlic and Prosciutto under the skin.
Sprinkle chicken with
pepper and salt to taste.
Heat olive oil in a heavy deep-sided skillet
over medium flame.
Add chicken and cook for 3 or 4 minutes on each side,
until golden brown.
Add wine and broth.
Cover, reduce heat to simmer,
and cook for 20 minutes, until chicken is cooked through and remove.
Sprinkle with parsley and cheese and serve.
Makes 6 servings.
Enjoy with our 2009 Sauvignon Blanc.
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