CHICKEN SAZON RECIPES

Name: Chicken Saltimbocca
Total time: 30 min
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 1 1/2 pounds boneless skinless chicken breast cut into 4-ounce pieces; Salt and pepper; 1 tablespoon chopped sage, plus 24 large sage leaves; 2 garlic cloves smashed to a paste; 1 pinch red pepper flakes, optional; Olive oil; 6 thin slices prosciutto; 6 slices fontina cheese (about 4 ounces)

CHICKEN SALTIMBOCCA RECIPE - NYT COOKING

Chicken Saltimbocca Recipe - NYT Cooking image

Saltimbocca's name means to “jump in the mouth” with flavor. It is a restaurant dish, but at home on a weeknight, a chicken breast version makes a very tasty facsimile. Pound the chicken and marinate it in a mixture of chopped sage, garlic and olive oil, then brown it quickly before it goes under the broiler with cheese and a slice of prosciutto. Fried sage leaves make a savory garnish. There’s no sauce. Wilted spinach is the best accompaniment by far. Actually, it fits right in with the current nostalgic trend toward retro Italian-American cooking.

Provided by David Tanis

Total Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 1/2 pounds boneless skinless chicken breast cut into 4-ounce pieces
Salt and pepper
1 tablespoon chopped sage, plus 24 large sage leaves
2 garlic cloves smashed to a paste
1 pinch red pepper flakes, optional
Olive oil
6 thin slices prosciutto
6 slices fontina cheese (about 4 ounces)

Steps:

Using a meat mallet, pound the chicken to flatten a bit. Salt and pepper each piece on both sides and place on a platter. Sprinkle with chopped sage, garlic, red pepper flakes (if using) and olive oil. Massage in the seasoning to distribute, cover and marinate at room temperature for one hour, or refrigerate for up to several hours.
Heat a wide skillet over medium heat and add 3 tablespoons olive oil. When the oil looks wavy, add the sage leaves and let them crisp for about 30 seconds. Remove and drain.
Brown the chicken breasts in the oil for about 2 minutes per side, then transfer to a baking dish large enough to fit them in one layer.
Top each piece with 2 sage leaves, a slice of prosciutto and a slice of fontina. Broil for 2 to 3 minutes, until the cheese is bubbling. Garnish with remaining sage leaves.

Nutrition Facts : @context http//schema.org, Calories 264, UnsaturatedFatContent 5 grams, CarbohydrateContent 5 grams, FatContent 12 grams, FiberContent 3 grams, ProteinContent 33 grams, SaturatedFatContent 5 grams, SodiumContent 405 milligrams, SugarContent 0 grams, TransFatContent 0 grams

HOMEMADE SAZON SEASONING MIX - SKINNYTASTE

Homemade Sazon Seasoning Mix - Skinnytaste image

Making your own homemade Sazon spice blend seasoning is EASY to do – and the best part, no MSG!

Provided by Gina

Categories Seasoning

Total Time 5 minutes

Prep Time 5 minutes

Yield 12

Number Of Ingredients 7

Ingredients

1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground anatto seeds (achiote) or turmeric
1 tablespoon garlic powder
1 tablespoon kosher salt
2 teaspoons oregano
1 tsp ground black pepper

Steps:

Combine all ingredients and mix well.
Store in an airtight container.
1 1/2 teaspoons of this mix equals one packet of commercial sazon.

Nutrition Facts : ServingSize 1 1/2 teaspoons, Calories 7 kcal, CarbohydrateContent 1 g, SodiumContent 281 mg

More about "chicken sazon recipes"

CHICKEN SALTIMBOCCA RECIPE - NYT COOKING

Saltimbocca's name means to “jump in the mouth” with flavor. It is a restaurant dish, but at home on a weeknight, a chicken breast version makes a very tasty facsimile. Pound the chicken and marinate it in a mixture of chopped sage, garlic and olive oil, then brown it quickly before it goes under the broiler with cheese and a slice of prosciutto. Fried sage leaves make a savory garnish. There’s no sauce. Wilted spinach is the best accompaniment by far. Actually, it fits right in with the current nostalgic trend toward retro Italian-American cooking.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine italian
Calories 264 per serving

Top each piece with 2 sage leaves, a slice of prosciutto and a slice of fontina. Broil for 2 to 3 minutes, until the cheese is bubbling. Garnish with remaining sage leaves.

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