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Volume 105

Dinner This Week: Chicken Saltimbocca

By Keith Dresser Published

This week’s menus include Chicken Saltimbocca, Grilled Pork Tenderloin with Grilled Pineapple-Red Onion Salsa, and Pasta with Pesto, Potatoes, and Green Beans for dinner in about an hour.

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

Dinner 1: Chicken Saltimbocca with Garlicky Broccoli Rabe

The key to Chicken Saltimbocca is to balance the three elements—chicken, prosciutto, and sage. We place thin slices of prosciutto on floured chicken breasts and then cook them proscuitto-side down, which bonds the ham to the chicken and eliminates the need for toothpicks. Instead of using whole sage leaves, which can overpower the dish, we sprinkle a small amount of minced sage between the chicken and ham to add well-distributed herb flavor. For Broccoli Rabe with Garlic and Red Pepper Flakes with round, balanced flavor, we start by blanching the rabe in a large amount of salted water to tame its bitter edge. We then sauté the blanched rabe with garlic and red pepper flakes, ingredients that complement its bold taste.

Printable Shopping Lists: Chicken Saltimbocca with Garlicky Broccoli Rabe

Equipment Review Measuring Spoons

Eight sets, 41 spoons, many runs in the dishwasher, and umpteen jars of herbs: We took the measure of measuring spoons, demanding accuracy, comfort, and sturdiness.

Dinner 2: Grilled Pork Tenderloin with Napa Cabbage Slaw

Grilled Pork Tenderloin with Grilled Pineapple-Red Onion Salsa features a rich crust and a tender, juicy interior. We start by searing the roast on the hotter side of the grill, allowing the exterior to develop flavorful browning before the interior is cooked through. We then move the meat to the cooler side of the grill to finish cooking gently. Napa Cabbage Slaw with Jicama and Pepitas offers a more tender, delicate texture and a sweeter flavor than traditional green cabbage slaw. To avoid a bland, watered-down slaw, we make a potent dressing with a high ratio of vinegar to oil. After tossing the cabbage with the dressing and letting it sit for about 5 minutes, moisture from the cabbage dilutes the dressing slightly, so the slaw reaches the perfect level of bright acidity.

Printable Shopping Lists: Grilled Pork Tenderloin with Napa Cabbage Slaw

Equipment Review Best Chef's Knives

One chef’s knife has been a champ in our kitchen for nearly two decades. Can any other blade come close to offering what it does—and at a bargain price?

Dinner 3: Pasta with Pesto and Potatoes with Romaine and Watercress Salad

Pasta with Pesto, Potatoes, and Green Beans, a dish from Liguria, is the classic way to serve pesto. The starch from the potatoes lends body to the sauce, and the tender green beans add color and flavor. Cooking the ingredients separately ensures everything is properly cooked and makes the dish more foolproof. Romaine and Watercress Salad combines crisp romaine lettuce with spicy, tender watercress. Thinly sliced kohlrabi and sweet apple combine cohesively with the salad greens and provide complexity .

Printable Shopping Lists: Pasta with Pesto and Potatoes and Romaine and Watercress Salad


To view more quick weeknight dinner ideas, check out the rest of the Dinner This Week series.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.