Chicken Saltimbocca
Use this recipe with:
- Convotherm 4
- Convotherm maxx pro
- Convotherm mini
- Convotherm maxx
This recipe is also available for the following combi ovens:
Short
P R O F I L E
Chilled 4°C
1 Full Tray
From Scratch
Stage 1
210 °C
- Convection
- 00:08 | -
- 5
- 5
R E C I P E
| 12 | pcs | Chicken filets |
| 12 | pcs | Half slices of Parma ham |
| 12 | pcs | Sage leafs |
| 1 | pinch | Salt |
| 1 | pinch | Pepper |
| Ingredients | ||
| Season the chicken filet with salt and pepper. Place the chicken filet on a half slice of Parma ham, and add the sage leaf on the filet center. Wrap the chicken filet now with the Parma ham, and place it on a black baking tray. Put the tray in the preheated Convotherm. |
| 1. Food Preparation |
| If you take a chicken breast instead of the filet, then ensure to make a butterfly cut, so that the cook time will be shorter. |
| 2. Cooking Instruction |
| Serve the chicken saltimbocca to a polenta or risotto. |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
