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One-skillet chicken dinner packed with flavor

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.

 

 
 


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