Imitation Equals Flattery

I hate it when Mario Batali knocks off my recipes! Awhile ago I made a delicious chicken dish and last month in Food & Wine Magazine there’s Mario totally taking credit for it. I knew I should have posted it sooner…

Our recipes are slightly different since Mario uses asparagus and we opted for spinach. I also made mine in bite-size pieces. This serves two purposes; I don’t have to give the boys knives (bad idea) and the one bite portion makes it less likely they will pick it apart to remove offensive greenery. Everyone loved this the first time round, so I’m cooking it again, this time with basil.

My favorite thing about this recipe is that it tastes just as good deconstructed as it does assembled. So if life (your children…) get in the way and you have to abandon the assembly part you can just throw it all in the pan at once. It’s just as tasty although not as pretty. And of course the green parts will definitely get picked out!

Chicken Saltimbocca Bites

(adapted by Mario Batali and then readapted by House of Bedlam)

Ingredients

1 lb. chicken breasts or chicken tenders

Salt & pepper

10-12 slices of prosciutto, sliced thin

Basil, one bunch

2-3 Tbsp. all-purpose flour

1 Tbsp. olive oil

½ cup chicken stock

1 Tbsp. butter

1 Tbsp. capers (optional)

 

Method

Step 1: Begin by preparing your assembly line of chicken, prosciutto, basil and flour. Cut chicken into bite-size chunks and season with salt and pepper. Stack slices of prosciutto and cut into 1” strips. Tear off basil leaves and discard tough stalks. Place flour in a shallow dish.

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Step 2: Place a basil leaf around the chicken and then wrap in a slice of prosciutto. Dredge in the flour and shake off any excess. Repeat until chicken is all wrapped or your children start yelling for your help with something. If this happens not to worry, see note below on deconstructing this recipe.

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Step 3: Heat olive oil in a large sauté pan over medium high heat. In small batches add wrapped chicken to pan (seam side down) and cook about 2-3 minutes per side, until chicken is just cooked through and prosciutto is crispy. Transfer chicken to a paper towel lined plate or baking rack.

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Step 4: Add chicken stock to deglaze the pan, and cook down for a few minutes, then whisk in butter and add capers. Drizzle sauce over the chicken bites and enjoy!

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Deconstructing: Heat oil in a sauté pan. Add the chicken pieces to the flour and shake off any excess. Add to pan along with strips of prosciutto and basil. Let cook for about 5-6 minutes until chicken is cooked through and basil is wilted. Remove chicken from pan and set aside. Follow Step 4 above, and add chicken back to pan to cook for a minute in the sauce.

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And the VERDICT is:

Matthew (age 6): “Disgusting! April Fool’s! I love it”

Liam (age 5): “There’s bacon in this guys! I like the crispy parts”

Dylan (age 5): “Can you bake more for bread for this?

No matter which way you cook it this dish is a success. Buon Appetito!

And in case you were wondering, no, I didn’t bake the bread…

 

 

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8 thoughts on “Imitation Equals Flattery

  1. Hey – those look really good! And not too complicated. (Sorry to be a traitor but I think I would prefer Mario’s version – not a spinach or basil fan!)

  2. It looks absolutely delicious and I might even get Bill to eat chicken if I made this. He does love all things bacon and I am happy to put in any green I can come up with. You can use escarole as well and it is just as soft as spinach with as good a flavor! You can also make chicken roll ups using this as a base and put some cheese in it if you don’t have any prosciutto around.
    Way to go!!!!
    Love, Judy (and Bill too)

  3. Sounds like a fantastic dish to me, whether whole or deconstructed, with basil or spinach. Let’s face it. Once you put fried prosciutto in a dish, I’m in!
    “Disgusting. April Fools” too funny.

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