Sous Vide Chicken Saltimbocca

While saltimbocca is traditionally made with veal, this is just as easy to make using boneless, skinless chicken breasts. Adding cheese is probably veering away from the most original recipes, but I find it hard to resist.

Author

Barbara Freda

I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens, including a long stint at Union Square Cafe in its earliest years. After (sadly) leaving NYC, I realized I needed to step away from the 80-hour work weeks, so I left the heat of the kitchen for the cool of the computer keyboard: I started writing about food, the business of food, and technology in the food industry, as well as teaching cooking classes. Recipe development remains one of my top loves, and the opportunity to develop recipes for Anova has been fun every step of the way.

Prep Time: 00:15

Recipe Time: 01:30

Temperature : 145.4F / 63C

Ingredients

• 4 small boneless, skinless chicken breasts
• 8 sage leaves, plus more for garnish
• 4 pieces thinly-sliced prosciutto
• Freshly ground black pepper
• 1 tablespoon extra virgin olive oil
• 2 ounces provolone, grated

Directions

1. Set the Anova Sous Vide Precision Cooker to 145ºF (63ºC).
2. Place chicken breasts on a clean work surface and season with pepper. Top each breast with 2 sage leaves, followed by 1 slice of prosciutto.
3. Place each chicken breast in its own medium zipper lock or vacuum seal bag. Seal the bags using the water immersion technique or a vacuum sealer on the dry setting. Place the bags in the water bath and set the timer for 1 1/2 hours.

Finishing Steps

1. When the timer goes off, remove the bags from the water bath. Remove the chicken from the bags and pat dry.
2. Heat the oil in a large skillet over medium-high heat. Add the chicken, prosciutto side down, and sear for 1 minute. Flip the chicken and top each piece with 1 tablespoon provolone. Cover the skillet and continue to cook until cheese melts, about 30 seconds.
3. Transfer chicken to a serving plate and garnish with fresh sage leaves. Serve.