/ Cranberry Orane, Everyday Eats, Holiday and Party / By

Cranberry Orange Chicken Saltimbocca

INGREDIENTS

  • 2 large chicken breasts
  • 1 TB salt
  • 5 slices prosciutto (approximately 3 oz)
  • 1 stick (4 oz) butter
  • 2 TB Avocado oil
  • 1/2 cup chicken stock
  • 2 TB sage leaves, chiffonade (finely sliced)
  • 1 lemon, juiced
  • 2 TB Spiva Cooking Cranberry Orange seasoning

PROCEDURE

  • Preheat the oven to 350F.  Place the slices of prosciutto on a parchment lined sheet tray.  Place it in the oven.  Cook the prosciutto for approximately 10-15 minutes or until it starts to turn a deep reddish brown color and begins to become crispy.  Reserve.
  • Place small saucepan on the stove over high heat. Add the butter.  Cook the butter until it melts and begins to turn lighlty brown.  It will begin to smell nutty and rich.  At this point remove it from the stove and reserve.
  • Slice the chicken breast into 4-6 oz portions.  Cover them with a sheet of plastic wrap and pound them using a mallet until they are no thicker than 3/4 inch and they are evenly thick. Season them with salt.
  • Heat a sauté pan to medium high heat.  Add the oil. Sear the chicken breast until it becomes golden brown, flip and repeat the process. Add the chicken broth, bring to a simmer and cook until the internal temperature reaches 165F.  Spoon the brown butter over the chicken.  Squeeze the lemon juice over the chicken.
  • Season the chicken thoroughly with the Spiva Cooking Cranberry Orange Seasoning.  By seasoning at the end of the cooking process this will ensure that the nuances of cranberry and fruit flavor remain potent and in tact.
  • Finally, garnish with the sage.

SERVE WITH – Cranberry Orange Roasted Root Vegetables, Braised or Sauteed Kale, and Cranberry Sauce.