| Lifestyles

Larger text Larger text Smaller text Smaller text | Order Photo Reprints

One-skillet chicken dinner packed with flavor

Email Newsletters

Click here to sign up for one of our email newsletters.
By J.m. Hirsch
Tuesday, Dec. 24, 2013, 9:00 p.m.

This simple, one-skillet dinner needs neither much time nor skill to deliver rich, deep flavors. And it all starts with that most ubiquitous of American meats — the boneless, skinless chicken breast.

Traditional saltimbocca often is made with veal cutlets, which are pounded thin, then topped with fresh sage and prosciutto before being wrapped into bundles and seared. My version is equally delicious, but swaps chicken for the veal. My version starts on the stovetop; it finishes in the oven.

This two-step cooking method not only makes it easy to ensure the meat is cooked through, it also allows you to fill the sides of the pan with cherry tomatoes, which roast nicely as the chicken finishes. The tomatoes get juicy and delicious in the oven, and produce a delicious sauce than can be spooned over the chicken.

J.M. Hirsch is the food editor for The Associated Press.

Subscribe today! Click here for our subscription offers.



Show commenting policy

Most-Read Stories

  1. Starkey: Pirates gaining bad big-game rep
  2. Steelers quarterback Vick getting more acquainted with offense
  3. Pitt O-line responds to coach’s challenge
  4. Pirates notebook: Fastball command issues hurt Cole against Cubs
  5. Steelers hoping to establish run early against San Diego
  6. Hydrangeas flower year after year with proper care, placement, feeding
  7. Penn State coaches are happy with quarterback Hackenberg’s play
  8. What’s old is new at Toll Gate Revival in Lawrenceville
  9. Ten Commandments monument moved to its new home in Connellsville
  10. NFL notebook: Ex-Pitt RB Lewis signs 2-year extension with Patriots
  11. Rossi: Cole is simply not good enough for Pirates