Chicken saltimbocca from America’s Test Kitchen Special Issue: The Best of America’s Test Kitchen (2009): The Year's Best Recipes, Equipment Reviews, and Tastings (page 39)

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Notes about this recipe

  • chawkins on November 18, 2015

    Quick and easy and tasty. The prosciutto slices stuck to the breast cutlets quite well, however the flavor of the sage did not come through; perhaps I was too stingy with the sage. I did not use the optional portion because my plant was not doing too well after the transition to indoors and I did not want to over-stress it by harvesting too much.

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