Name: Chicken Saltimbocca with Basil and Capers
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 3 tablespoons (45 ml) olive oil; 1 tablespoon (15 ml) lemon juice; 2 teaspoons (10 ml) whole-grain mustard; 1 teaspoon (5 ml) chopped capers; Salt and pepper; 8 large chicken cutlets; 8 fresh basil leaves; 2 oz (55 g) Gruyère cheese, cut into 16 1-inch (2.5-cm) wide slices; 8 slices pancetta; 8 small wooden skewers, soaked in water 30 minutes; 1 small eggplant, cut into half-slices, about 1/2-inch (1-cm) thick; 2 red bell peppers, seeded and each cut into 8 wedges; 1/4 cup (60 ml) olive oil; 2 cups (500 ml) arugula

Preparation

Caper Dressing
- In a bowl, combine all the ingredients. Season with salt and pepper. Set aside.
Saltimbocca
- Preheat the grill, setting the burners to medium. Oil the grate.
- Spread the cutlets on a work surface. Flatten, if needed. Season with salt and pepper. Place a basil leaf and two pieces of cheese on one side of each cutlet. Fold the cutlet in half. Unroll the pancetta slices to give them the shape of bacon and wrap around the cutlets. Insert a skewer into each cutlet to secure the fold. Lightly oil the meat.
- Grill the cutlets for about 4 minutes on each side or until the meat is cooked.
Grilled Vegetable Salad
- Meanwhile, in a bowl, combine the eggplant and peppers with the oil. Season with salt and pepper.
- Grill the vegetables until tender. Set aside in a bowl. At serving time, add the arugula and toss. Adjust the seasoning.
- Serve the cutlets with the grilled vegetable salad and drizzle with the dressing.

Chicken Saltimbocca with Basil and Capers

Categories

Ingredients

Caper Dressing

Saltimbocca

Grilled Vegetable Salad

Preparation

Caper Dressing

Saltimbocca

Grilled Vegetable Salad

Personal Note