DCL Recipes: Sausage and Cheese Soufflé and Chicken Saltimbocca

09 Jan 2019 Amy Poore
DCL Recipes: Sausage and Cheese Soufflé and Chicken Saltimbocca Amy Poore

Happy New Year, everyone! I hope all of you had a great holiday break, but it’s time to get back to the grind now. I think I’ve mentioned this before, but after the holidays, I often want something different in January. This chicken saltimbocca is a perfect choice, and the sausage and cheese soufflé is a mouth-wateringly great option for breakfast, brunch – or any time, really. Both these dishes, in fact, are quick and easy to make.  

Bon Appetit! 

Chicken Saltimbocca  

4 (4-ounce) chicken cutlets 
1/8 teaspoon salt 
12 fresh sage leaves 
2-4 ounces very thinly sliced prosciutto, cut into thin strips 
6 teaspoons extra-virgin olive oil 
2/3 cups chicken broth 
1/2 cup fresh lemon juice 
2 teaspoons cornstarch 

Angel hair pasta (cooked per directions on box)

 

Sprinkle chicken with salt, and place sage leaves evenly on top of chicken. Then, wrap the chicken/sage with prosciutto strips, and secure with a toothpick.

Heat oil in a large skillet over medium heat. Cook chicken in both sides for 3-4 mins each, or until cooked through. Remove from pan and keep warm. 

In a bowl, whisk broth, cornstarch, and lemon juice until smooth. Add to the pan you used for the chicken and bring to a boil, stirring constantly for 1-2 minutes, or until the sauce has thickened slightly.

Serve chicken on top of angel hair pasta with sauce poured on top. 

Sausage and Cheese Soufflé 

1 pound sausage 
1 tube refrigerated crescent rolls 
2 cups shredded cheese 
8 large eggs 
2 cups milk  
1/2 teaspoon salt 
1/4 teaspoon pepper 
2 tablespoons chopped fresh basil 
 
Preheat oven to 375 degrees. 
 
Brown sausage in skillet until crumbled and cooked through.  
 
Grease a 9x13 glass pan, place crescent rolls out flat, and pinch seams. 
 
Evenly spread the sausage on top, followed by the cheese.  
 
In a large bowl, whisk together eggs, milk, salt, and pepper, and pour over cheese and sausage. 
 
Sprinkle with chopped basil.

 

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Druid City Living (DCL) is Tuscaloosa, Alabama's premier community newspaper, covering the great people, places and activities of the area.

 

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