Chicken Saltimbocca with Autumn Vegetables and Goat Cheese Polenta

Chicken Saltimbocca with Autumn Vegetables and Goat Cheese Polenta

Chicken Saltimbocca with Autumn Vegetables and Goat Cheese Polenta

There is something incredibly comforting about an autumnal version of this classic dish. Garlicky greens, sauteed sweet squash, and tangy goat cheese polenta serve as a backdrop for savory chicken. Woodsy sage and umami-rich prosciutto transform the weeknight dinner staple of chicken breasts into something special. 



Goat Cheese Polenta 

5 cups chicken stock or vegetable stock 

1 teaspoon salt 

1 cup polenta 

1 4-ounce log fresh goat cheese 

3 tablespoons butter 

Autumn Vegetables 

1 delicata squash (about 12 ounces), halved and seeded 

1 bunch swiss chard, stems thinly sliced and leaves chopped 

2 tablespoons olive oil 

½ teaspoon salt 

½ teaspoon ground black pepper 

½ teaspoon thyme leaves 

2 cloves garlic, chopped 

Chicken Saltimbocca 

2 large (1½ pounds) boneless skinless chicken breasts, split in half lengthwise Freshly-ground black pepper 

4 ounces prosciutto, thinly sliced 

1 bunch sage, leaves pinched off of stalks 

1 tablespoon all-purpose flour 

1 tablespoon neutral oil 

2 tablespoons butter 

⅓ cup white wine 

⅓ cup chicken stock or vegetable stock 



●Add stock and salt to a 3-Quart ScratchDefense Nonstick Saucepan and bring to a boil over high heat. Pour in polenta, whisking constantly. Continue to cook, stirring constantly for 3 minutes. Turn heat to low and cover pan. Simmer at least 45 minutes, stirring occasionally, while preparing chicken and vegetables. 

●Season chicken with black pepper, but not salt. Divide the thinly sliced prosciutto over each chicken breast to cover completely in a single layer. Place 5 sage leaves on top of each piece of chicken and secure each sage leaf with a toothpick, threading them in one side of the leaf and out the other along the surface of the meat. Set aside in the while preparing the vegetables 

● Thinly slice delicata squash halves into thin crescents and add to a large bowl. Toss with 1 teaspoon olive oil, ½ teaspoon salt, ½ teaspoon ground black pepper, and ½ teaspoon thyme leaves. Heat 2 teaspoons olive oil in 5-quart ScratchDefense Nonstick SautePan over medium high heat. Add squash and saute until tender, about 8 minutes. Use a spatula to scoot the squash to one side of the pan. Add another tablespoon of olive oil to the empty side and add swiss chard stems and garlic and saute until tender and fragrant. Add leaves, and stir them in with the stems and garlic. Before entirely wilted, season the swiss chard with salt and put the lid on the pan. Remove from heat and set aside. 

● Finish the polenta by whisking in three-quarters of the goat cheese and the butter. Remove from heat and keep covered. 

● Prepare the chicken. In 12-Inch ScratchDefense Nonstick Frying Pan heat 1 tablespoon oil over medium heat until shimmering. Add each piece of chicken, sage side down, to the pan and allow to cook for 3 minutes without moving. Flip the chicken over with tongs and add the butter and remaining sage leaves to the pan. Cook until the chicken registers 165°F on an instant read thermometer in the thickest part of the meat. Transfer the chicken to a warm serving plate and remove the toothpicks. Add wine and stock to butter and sage in the pan and bring to a boil while swirling pan. 

● Serve polenta topped with swiss chard, delicata squash and chicken. Crumble remaining goat cheese on top of vegetables. Pour the sauce from the pan, including the sage leaves, over the chicken and serve immediately.