Skip to main content
Recipes
August 2008

Zucchini Blossom and Chicken Saltimbocca

By Lora ZarubinPhotography by Misha Gravenor
Image may contain Food Dish Meal and Steak
Misha Gravenor Photography

Recipe information

  • Yield

    4 Servings

Ingredients

12

zucchini blossoms, stems removed (about 2 ounces)

2

skinless boneless chicken breast halves (about 1 pound total)

8

thin 6 1/2 x 3 1/2-inch slices prosciutto

1

tablespoon unsalted butter

1

tablespoon extra-virgin olive oil

1

/2 cup dry white wine

Need to make a substitution?

Preparation

  1. Step 1

    Gently rinse and dry zucchini blossoms.

    Step 2

    Place each chicken breast between two 12-inch squares of parchment paper; using mallet, pound chicken to 1/4- to 1/3-inch thickness. Remove chicken from parchment paper and cut each breast in half lengthwise.

    Step 3

    Season chicken with salt and pepper; top each with 3 zucchini blossoms. Wrap each chicken breast with 2 prosciutto slices, using toothpick to secure prosciutto and blossoms.

    Step 4

    Melt butter with olive oil in heavy large skillet over medium-high heat. Add chicken, blossom side down, and sauté until browned, about 3 minutes per side. Add white wine and continue cooking until wine is reduced and thickens slightly, about 2 minutes longer. Season to taste with salt and pepper. Transfer chicken to serving platter. Remove toothpicks and pour sauce over chicken.

Explore Bon AppétitItalianEuropeanChickenPoultryChicken BreastProsciuttoHamMeatSummerEasyQuickWeeknight MealsMainNut-FreeGluten-FreeKetoSautéDinner