Tuesday, February 24, 2009


I'm a little more proud of this picture than I should be as my little point and shoot camera requires no skills. I just love the colors of this dish.

Our local grocer showcases weekly recipes using the items that are on sale that week. There is a booth set up where a store employee makes the recipes and then dishes out samples. Over the last couple of years I have struck up somewhat of a friendship with the woman who runs the booth at my store. I look forward to sampling the weekly recipe and chatting with her about her cooking techniques and how I might improvise the recipe. (I have a hard time following recipes exactly as they are written.) This week's recipe was so good, so fast and relatively inexpensive that I thought I would share it with you. Next time you're short on time but want something good for your family or even company, try out this recipe. You won't regret it.

Chicken Saltimbocca (translates to: Leap in the Mouth)


1/4 cup flour
1 lb boneless chicken cutlets I used the individually frozen thin sliced chicken breast because I already had them in my freezer.
1 tablespoon canola oil
4 slices prosciutto (about 2 1/2 oz)
1/8 teaspoon pepper
4 small fresh sage leaves (rinsed) Any herb will do here. I did use the sage and it was delicious but you only need four leaves and now every meal this week will have to be seasoned with sage so it doesn't go to waste.
4 thin slices Swiss cheese
1 cup specialty tomato basil pasta sauce


1. Preheat large sauté pan on medium-high 2–3 minutes. Place flour in shallow bowl. Dip chicken in flour, coating both sides, then shaking off any excess (wash hands).
2. Place oil in pan; swirl to coat. Add chicken (wash hands); cook 3–4 minutes on one side.
3. Turn chicken; reduce heat to medium. Place one slice of the prosciutto on each cutlet and sprinkle with pepper; add one sage leaf and top with one slice of the cheese. Cover and cook 3–4 more minutes or until internal temperature reaches 165°F. Use a meat thermometer to accurately ensure doneness.
4. Meanwhile, place pasta sauce in microwave-safe bowl. Cover and microwave on HIGH 3–4 minutes or until hot. Spoon sauce onto serving plates, place chicken on sauce, and serve.

Arugula Salad


1 bag baby arugula leaves (4–5 oz) This would be good with any dark green or mix of greens.
1/4 cup roasted garlic almonds I used unsalted whole almonds and chopped them myself because I already had them in my pantry.
2 tablespoons cooked bacon pieces I bought the pre-cooked bacon. MHS felt didn't care for the smoky, salty flavor it added to the salad. I made the salad again the next day without the bacon and he liked it much better.
2 tablespoons pre-diced onions I used a red onion and chopped it myself. How hard is it to chop an onion?
2 tablespoons Caesar dressing I used Paul Newman's and it is very good. I don't think it really tastes too much like Caesar but instead a really good Italian dressing. But that's just me.

I added a side of high fiber multi-grain linguini and garlic bread.

What's your go-to recipe when you need something fast?


Anonymous said...

As good as that looks, I'd have to leave off the red stuff underneath. I love tomatoes but don't like tomato sauces of any kind. Go figure.

HBL would love this though so maybe I can fix it for him when he returns from his guy trip.

My easy go to recipe is Shrimp Etouffee'. mmmmm...mmm....good.

Anonymous said...

Ha! You fixed it while I was leaving my comment!! LOL

You know what I'm talking about.

Smart Mouth Broad said...

I like tomato sauce but I wasn't sure how I was going to feel about it with this recipe. We pretty much used it to make the plate pretty and then drug the pasta through it. LOL I still have to try your Etouffee recipe. Thanks for reminding me.

Reader Wil said...

It looks gteat! My quickie is macaroni and stir-fry meat and vegetables. That takes me only 15 minutes. My grandson Superkid always has supper with me at 6 PM and likes this best.

cheatymoon said...

Oh my. That looks amazing. I usually do a nice chicken parm. It's the other half's favorite. Plus, he grew up in an Italian family. It's sort of a given. :-) Thanks for sharing!

Beth said...

Chicken Saltimbocca is one of my favorites. Or it was up until I got food poisoning a few weeks ago from eating it in a restaurant. I'll eat it again - but it might be a few more weeks.

And I do love the Publix recipes! It is the only decent grocery store in my town.

Vodka Mom said...

That looks fantastic!! I always try the samples, get the card and try to make those as well!!!

I've stumbled upon many good recipes that way. Thanks! I am printing this out when I get to school.

Anonymous said...

Looks yummy. Let this be a regular feature of yours. :D

Smart Mouth Broad said...

RW-Your stir-fry sounds really good to me. The Superkid is a lucky kid too.

Movie-I love anything parmesan. If the other half likes chicken parm, he should like this too.

Beth-Ewww. Food poisoning. It might be awhile before you want to try any version of this dish again. But it's too good to resist forever.

VM-I think you'll like it and it really is quick and easy.

Lisa-I have a quite a few recipe posts in the works. I've linked the Apron's site too. You should check it out. They have a lot of great recipes.

rachaelgking said...

Chicken Saltimbocca has been my favorite Italian dish for YEARS, ever since I worked in an Italian restaurant. What a great idea... I think I might make it tonight! Did you know "saltimbocca" literally means "jump into your mouth" in Italian?

Anonymous said...

OMG, it's not quite 10 a.m. and my stomach is growling. That looks soooo good. I'll have to give it a whirl - perhaps this weekend?

My easy, go-to recipes are spaghetti with meat sauce and garlic bread or stir-fry with rice. Either of them can be ready in under half an hour.

Smart Mouth Broad said...

LiLu-Yes, I did know that but thanks for reminding me. I've updated to include the translation. I am a food network junkie and learned that from Giada DeLaurentis. Good luck and enjoy. I think you and B will love it.

Jan-I think you'll love it. I'm usually nervous when the Recipe Queen tries one of my recipes but this one belongs to Publix so if you don't like it, blame them. LOL But it is a goody. I love the salad too. Most of my recipes are quickies or all day crockpot sort of things. As much as I love to cook, time is usually short for me. I've learned to make the most of a few quick short-cuts. Enjoy!

Anonymous said...

Looks sooo pretty on the plate too!

The Blue Ridge Gal

Anonymous said...

I'm sure that my go-to recipe is pasta and sauce, right out of the bottle. Maybe my go-to recipe should be to come over to your house and eat.

Anonymous said...

LLOOOOOVVVVEEEE saltimbocca - I usually make it with veal - I'll have to try the chicken. Thanks for the update!

Lori said...

This sounds wonderful! Just might have to make this in the near future...thanks for sharing. That's really cool that the grocery store does this!

Fragrant Liar said...

Oh, man! I'm starving now after looking at that. It looks mouthwatering. I will have to get my daughter to make it for me. :)

Anonymous said...

Quick and easy at our house is Hamburger Helpless, but what I really wanted to say is, my dad worked for Publix all his life!

Debbie said...

Wow. Great photo and the recipe sounds wonderful.

Smart Mouth Broad said...

BRG-Thanks. Presentation is Everything. LOL

BV-Sounds like a plan!

MsMVNJ-You're going to love it and it's so easy.

Smiles-I love the Apron's counter. Sometimes you look at a recipe and you're not sure if you want to invest in the ingredients and then not like it at all. This way you get to sample a little and then you know.

Liar-Let me know how it goes when she makes it for you.

Ginger-I love Publix. What did you dad do there?

Debbie-Thanks and it was very yummy.

Anonymous said...

Yum! I love the salad recipe because I have been wondering what to do with that kind of lettuce besides on a sandwich. Thanks!

Smart Mouth Broad said...

Queen-Oh you're going to love it if you already like arugula. Enjoy! And thanks for visiting. I hope you'll stop by again.