Saltimbocca is a traditional Italian dish which literally means “jump in the mouth” - cause that's just how good it is. 'Saltimbocca alla Romana' is a rolled-up version, still containing the classic veal scallops, pan-friend with prosciutto and fresh sage leaves. We are took a few liberties with the recipe, substituting chicken for the veal and adding in some slices of provolone cheese to give it that added unctuousness. Either way, this recipe is irresistible!
You can find the recipe for this Italian delight in our Traeger On a Budget cookbook.
ITALIAN CHICKEN SALTIMBOCCA ROLL-UP
Prep Time: 20 minutes
Cook Time: 20 to 25 minutes
Serves: 4 to 6
Recommended Pellets: Oak
6 boneless skinless chicken breasts, each about 6 ounces
1 8-ounce package sliced provolone cheese (8 slices)
6 thin slices of ham or prosciutto
8 to 10 fresh sage leaves, finely minced
1 cup grated Parmesan cheese
Extra-virgin olive oil
Traeger Pork and Poultry Rub, or salt and pepper
Using a sharp knife, carefully butterfly each chicken breast and open it like a book. (Alternatively, you can buy chicken cutlets—sometimes called scaloppini—at your supermarket or butcher shop.)
Lay a sheet of plastic wrap on top of the cutlets. Gently pound each to an even 1/4-inch thickness with the flat side of a meat mallet.
Remove the plastic wrap from the chicken. The best way to roll up these bad boys is to use Thefoodloop, by Fusionbrands. It seriously decreases the headache of rolling up the chicken and allows you to secure and tighten the loops around each chicken breast with ease. The best way is to lay down two of the silicone loops, opened flat, underneath each chicken breast before you load them up. Center one or two slices of provolone on each chicken breast and top with a slice of prosciutto or ham. Sprinkle with the minced fresh sage and Parmesan cheese.
Starting at the short end, roll each chicken breast up jellyroll fashion. Secure by clipping the loops onto itself.
Oil the outside of each chicken roll-up and season lightly with Traeger Pork and Poultry Rub.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes. Arrange the chicken roll-ups on a baking sheet or directly on the grill grate at an angle to the bars. Roast until the chicken is cooked through, about 25 to 30 minutes.
Transfer to a platter. Let rest for 2 minutes before serving.
Slice it up and top with more fresh sage and parmesan. This chicken will melt in your mouth and have you saying, 'Thank you, Italy!'.
Fusionbrands is giving us a sweet deal, Traeger Nation. For the next two weeks you can receive 15% off TheFoodLoop, TheFoodLoop Mini or TheFoodLoop Flame when you enter code TGLOOP at checkout. So go "Like" Fusionbrands Facebook page and decide which foodloop product you can't resist. (or just get them all)