EARLY AUTUMN CHICKEN SALTIMBOCCA
Early Autumn Chicken Saltimbocca is a comforting seasonal dinner featuring crispy breaded chicken thighs layered with fragrant sage, savory prosciutto, and melted fresh mozzarella. Served over tender butternut squash confit and finished with a rich black currant balsamic glaze, this easy chicken recipe delivers the perfect balance of sweet, savory, and herbaceous flavors for fall dinners, holiday entertaining, and special occasions.
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Ingredients for Chicken
4 each Family Pack Sanderson Farms Boneless, Skinless Thigh Filets
2 cups AP Flour
6 each eggs, beaten
2 cups panko
8-12 each sage leaves
8-12 each slices of proscitto
8-12 slices fresh mozzarella
salt and pepper to taste
canola oil
Ingredients for BUTTERNUT SQUASH CONFIT
12 each butternut squash, 1" thick rounds peeled and sliced from the neck of the gourd.
2 cups extra virgin olive oil
4 each garlic cloves, peeled
2 each bay leaves
2 each thyme sprigs
salt and pepper, to taste
Ingredients for BLACK CURRANT GLAZE
1 cup balsamic vinegar
1/3 cup dry red wine
1/2 cup black currants, dried
1/2 cup sugar
1 tbsp honey
1 tbsp dijon mustard
salt and pepper, to taste
Directions for Chicken
- Place thigh filets between two sheets of parchment and lightly pound with the back of a pan or a meat mallet until filets are thinned doubled in diameter.
- Make a breading station (dry:wet:dry) by placing the AP flour, beaten eggs and panko in separate bowls. Thin the eggs with a couple tablespoons of milk or water. Season all components lightly with salt and pepper.
- Lightly season the thigh filets and hand bread by dusting with the AP flour then dipping in the egg wash and finally finishing by coating with panko. Reserve on a greased sheet pan until ready to use.
- Heat an oven to 400F. Heat a large skilled to medium high heat and add enough canola oil (1-2 cups) to accommodate shallow frying. Fry the breaded thigh filets in batches (1-2 minutes per side) and then remove to a greased sheet pan.
- Place each par fried thigh filet on a nest of butternut squash confit. Top each breaded filet with a layer of sage leaves, then prosciutto, and finish with mozzarella.
- Bake at 400F until the thigh filets are >165F internal temperature as measured by a calibrated thermometer and the mozzarella has melted.
- Remove each Saltimbocca and Butternut Squash Confit with a spatula to individual plates and finish with a drizzle of the Black Currant Glaze.
DIRECTIONS FOR BUTTERNUT SQUASH CONFIT
- Heat a large sauce pan to medium heat and add the extra virgin olive oil, bay leaves, garlic and thyme.
- Once the oil is heated and fragrant add the butternut squash and gently cook until a cake tester can be insterted straight through with minimal to no resistance.
- Remove butternut squash and place on a lightly greased sheet pan. Create a nest of three shingled slices.
DIRECTIONS FOR BLACK CURRANT GLAZE
- Heat a medium sauce pan to medium high heat and combine the balsamic vinegar, red wine, sugar, and black currants. Reduce by 2/3rds or until a syrupy consistency forms that coats the back of a spoon.
- Remove from heat and whisk in the honey, dijon and salt and pepper to taste.
- Reserve refrigerated until ready to use. Keeps for up to 2 weeks.
