Chicken Saltimbocca
8 sun-dried tomatoes (not in oil)
1 cup boiling water
2 oz. ricotta cheese
1 egg white
1 tsp. fresh basil
1 tsp. minced garlic
1 tsp. minced shallot
4 4oz. skinless, boneless, chicken breast halves
non-stick cooking spray
1 tsp. minced shallot
1/2 cup chicken broth
2 tbsp. milk
1 tsp. grated Parmesan cheese
1 tsp. minced garlic
1 tsp. cornstarch dissolved in 1 tbsp. water
3 green onions chopped finely
1 tsp. vegetable oil
For the chicken:
Place tomatoes in a medium bowl. Pour boiling water over. Let stand
until softened, about
30 minutes. Drain well. Finely chop the
tomatoes. Transfer to medium bowl. Add cheese,
egg white, basil,
garlic and shallot and stir to combine. Set aside.
Using a meat mallet or a rolling pin, pound chicken breasts between 2 sheets of
waxed paper
to a thickness of 1/4 inch. Spread 1/4 of the cheese mixture
over each breast, leaving a 1/2 inch border.
Starting at the long side,
roll up the chicken breasts. Tie with string to secure.
For Sauce:
Spray a heavy, small saucepan with cooking spray. Add shallot, and sauté
for 1 minute over
medium heat. Add broth, milk, Parmesan and garlic.
Whisk in cornstarch mixture. Bring to a
boil whisking constantly. Cook until thick, about 4 minutes. Mix in onions.
Heat oil in a heavy large nonstick skillet over high heat. Add chicken and
brown on all sides.
Reduce heat to medium high. Cover and cook until
chicken is cooked through, turning
occasionally, about 12 minutes.
Remove strings from chicken. Cut each roll into 3/4 inch slices
and
arrange on plates. Bring sauce to a simmer and pour over chicken.
