When we designed this recipe we were looking for a new twist on the famous Saltimbocca alla Romana.
Whilst the basics are very similar, it’s easier to keep the Mini Chicken Rolls tender and juicy, because the chicken meat, the rolled up shape and the cheese all help retain moisture. Another very important difference is the use of ham instead of prosciutto crudo, that gives these Chicken Rolls a more delicate flavour.
All things considered, there’s very little left of the original Saltimbocca, and the two preparations ended up being wildly different. Let’s look at the bright side, though: this means you can alternate Saltimbocca and Chicken Rolls and never get bored!
Serves: 2 | Preparation time: 10 mins | Cooking time: 10 mins
- Chicken slices: 1 packet (6 slices)
- Ham: 150 g
- Flour: 20 g
- Kraft Singles or cheddar slices: 6
- Sage leaves: 6
- White wine, dry: about 1 glass
- Salt: to taste
- Extra virgin olive oil: 2 tbsp
Lay out the chicken slices on a plate, and place on each chicken piece a slice of ham, half a Kraft Single and one fresh sage leaf. Salt to taste.
Roll up every chicken slice, being careful to keep all the ingredients inside the roll. Insert a toothpick through the roll to close it. Spread the flour in a plate and lightly flour each chicken roll.
Heat up the olive oil in a pan and fry the chicken rolls on high heat. Pour in the glass of white wine and let it simmer for about 10 minutes, or until reduced. The chicken rolls are ready to serve.
Tip: If you don’t like Kraft Singles and plan on using a different kind of cheese, please note that a hard cheese with a strong taste would throw the flavour combination off balance. What you should look for is a creamy, soft, rather young cheese.