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.
Provided by David Tanis
Total Time 30 minutes
Yield 4 to 6 servings
Number Of Ingredients 8
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
KIMCHI FRIED RICE RECIPE - NYT COOKING
Not the high-heat stir-fry you might expect, Grace Lee’s home-style fried-rice recipe uses a simple technique — make an easy, flavorful kimchi sauce, mellowed out with butter, and sauté leftover rice in it. It's perfect for a snack or a quick, simple meal. The Spam, though optional, reflects many Koreans’ love of foods introduced by the American military.
Provided by Francis Lam
Total Time 30 minutes
Yield Serves 2
Number Of Ingredients 13
Steps:
- In a nonstick sauté pan or well-seasoned cast-iron skillet, melt butter over medium-low heat, and add onions. Cook, stirring, until the onions start to sizzle, about 2 minutes. Add kimchi and kimchi juice, and stir until it comes to a boil, about 3 minutes. Add Spam, and cook until sauce is nearly dried out, about 5 minutes.
- Break up the rice in the pan with a spatula, and stir it to incorporate. Turn heat to medium. Cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes. Stir in soy sauce and sesame oil. Taste, and adjust with more soy sauce, sesame oil or kimchi juice. Turn heat down slightly, but let the rice continue to cook, untouched, to lightly brown while you cook the eggs.
- Place a small nonstick sauté pan over medium heat, and add the vegetable oil. When it is hot, add eggs, season with salt and fry to your desired doneness. Serve rice topped with fried eggs, nori and a sprinkle of sesame seeds.
Nutrition Facts : @context http//schema.org, Calories 1061, UnsaturatedFatContent 15 grams, CarbohydrateContent 162 grams, FatContent 31 grams, FiberContent 3 grams, ProteinContent 28 grams, SaturatedFatContent 14 grams, SodiumContent 973 milligrams, SugarContent 2 grams, TransFatContent 1 gram
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