Chicken Saltimbocca in Air Fryer with Crispy Polenta Sticks

Steps

1. 1

   Prepare polenta: bring water to a boil, add salt, and pour cornmeal in a thin stream, whisking continuously. Cook for 5 minutes until thickened, stirring constantly. Add Parmesan and butter, mix well, then spread on a baking sheet lined with parchment paper and let cool and set.

2. 2

   Once polenta has set, cut into sticks (like french fries). Drizzle with olive oil and season with salt and pepper.

3. 3

   Place polenta sticks in the air fryer basket in a single layer. Cook at 200°C (400°F) for 12-15 minutes, shaking the basket halfway, until golden and crispy.

4. 4

   While polenta cooks, prepare saltimbocca: place each chicken breast between two sheets of plastic wrap and pound to an even thickness of about 1 cm (1/2 inch). Season with salt and pepper.

5. 5

   Place 2 sage leaves on each chicken breast, then wrap with 2 slices of prosciutto. Secure with toothpicks if needed.

6. 6

   Heat butter in a skillet over medium-high heat. Add chicken saltimbocca and cook for 3-4 minutes per side, until golden and cooked through.

7. 7

   Remove chicken from skillet and keep warm. Pour white wine into the skillet, scraping up any browned bits. Let the sauce reduce by half, about 2 minutes.

8. 8

   Serve chicken saltimbocca drizzled with the pan sauce, alongside crispy polenta sticks.

Shopping list

Chicken breast, Prosciutto, Sage leaves, Butter, White wine, Salt, Black pepper, Polenta, Water, Olive oil, Parmesan cheese

Recipe story

Saltimbocca, whose name literally means 'jump in the mouth,' originated in ancient Rome, where it was served as a quick and tasty dish at noble courts. Legend has it that a papal chef created this combination of veal and ham to impress a cardinal, and the recipe quickly became popular throughout Italy. Over the centuries, saltimbocca evolved, being adapted with various meats and cooking methods. Today, it is a symbol of Italian cuisine, appreciated for its simplicity and exquisite taste.