SO FANCY! Not really. But translating things into Italian makes it sound piu sofisticato, right? Saltimbocca is a traditional Roman dish- the word Saltimbocca means “Jumps in the mouth” -because it’s so tasty. Traditionally it’s made with veal, sage, and prosciutto. Around here we eat chicken and bacon, hence “come fanno gli Americani”- like the Americans make it.
I like to use boneless, skinless chicken thighs. They are much tastier and less expensive than breasts, and they don’t dry out. The sage leaves came from my backyard. You could buy some sage leaves, or sub Italian parsley, fresh oregano, or fresh thyme- just remove the leaves from the stems. Serves 4-6
- 8 boneless skinless chicken thighs
- 8 slices of bacon- mine was uncured/nitrate free
- 8 large sage leaves
- salt and pepper
- olive oil for drizzling.
Heat the oven to 400 degrees. Drizzle a little olive oil onto a large baking sheet. Lay out the chicken thighs on a cutting board and sprinkle them with salt and pepper. Lay a sage leaf on top of each one. Wrap a piece of bacon around the chicken and tuck the ends of the bacon under. Place the wrapped chicken on the baking sheet. Bake for about 25-30 minutes or until the bacon is golden brown. Remove the chicken to a platter and let it rest for 5 minutes before eating.