Grilled chicken Saltimbocca and skillet corn

I found a recipe that sounded interesting for a grilled chicken with ham, cheese and sage.  The recipe called for prosciutto but I had some leftover Serrano ham and decided to use it up.  Keith was a little skeptical about grilling stuffed chicken breasts that were held together with toothpicks but it worked out really well.  Here is the recipe:

Grilled chicken with Serrano ham and Fontina cheese

  • 1 boneless, skinless chicken breast per person, pounded between wax paper until thin
  • 2 – 3 slices Serrano ham (or prosciutto) per chicken breast
  • 2 – 3 thin slices Fontina cheese per chicken breast
  • 3 – 4 sage leaves per chicken breast
  • olive oil
  • wooden toothpicks soaked in water

Place ham slices and cheese on chicken breasts.  Top with sage leaves, roll up and secure with toothpicks.  Grill 8 – 10 minutes.  Serve.  (Advise diners of the number of toothpicks they need to remove.)

Skillet corn

  • 4 – 6 ears of corn, kernels cut from the cob
  • 1/2 red onion, finely chopped
  • 1 orange bell pepper, finely chopped
  • 2 TB olive oil
  • 2 TB butter
  • minced fresh herbs of your choice (I used basil, parsley and chives from the garden)

Heat olive oil in a skillet over medium heat.  Add onion and saute until soft, about 5 minutes.  Add pepper and cook an additional 2 minutes.  Add butter and corn and cook, stirring occasionally for 8 – 10 minutes.  Add salt, pepper and minced herbs.  Serve hot.


grilled chicken Saltimbocca

grilled chicken Saltimbocca


About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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