How it tastes
Tender chicken, creamy rosemary risotto with mountain cheese, and sweet-sour vegetables with capers and olives.
Chicken saltimbocca with rosemary risotto
Saltimbocca means something like jump in the mouth – and that is exactly what this chicken does, braised in white wine. Alongside: a risotto turned creamy with mascarpone and Bündner mountain cheese, plus vegetables with olives, capers and sultanas.
- kcal
- 483
- Protein
- 38.0 g
- Carbs
- 42.1 g
- Fat
- 16.1 g
per portion (440 g)
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- Freshly cooked, delivered every Wednesday
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Why you'll love it
Perfect for
For Sunday guests who eat Italian and stay at the table for hours
Recipe Cook it yourself
- Prep approx. 45 min
Succulent chicken breasts with cured ham and sage, served with a creamy risotto with rosemary and Graubünden mountain cheese. The sweet-and-sour Sicilian caponata with sultanas, capers and olives provides a fresh counterpoint.
Method
Caponata
Heat the oil in a wide frying pan. Fry the aubergine, pepper and celery for approx. 5 mins. Add the onion and garlic and sweat for approx. 2 mins. Add the tomato purée and fry for approx. 1 min. Deglaze with the water and vinegar, then pour in the tomatoes. Add all the ingredients up to and including the olives and simmer for approx. 10 mins. Stir in the basil, season and keep warm.
Risotto
Heat the oil in a pan. Sweat the onion and rice, stirring, until the rice is translucent. Deglaze with the wine and reduce. Gradually add the stock so that the rice is always just covered with liquid, and simmer for approx. 18 mins, stirring occasionally, until the rice is creamy and al dente. Stir in the rosemary, mascarpone and cheese, then season.
Saltimbocca
Preheat the oven to 120 °C. Season the chicken breasts, place 1 sage leaf on each, wrap in 1 slice of cured ham and secure with a cocktail stick. Heat the oil in a frying pan and fry the saltimbocca for approx. 3 mins on each side. Transfer to an ovenproof dish and finish cooking in the middle of the oven for approx. 10 mins, until the meat is cooked through.
To serve
Remove the cocktail sticks. Arrange the saltimbocca on plates with the risotto and caponata.
- Tip:
- The caponata is also delicious lukewarm and can easily be made the day before.
- Variation:
- Use Parmesan or Sbrinz instead of Graubünden mountain cheese.
- Goes well with:
- A green leaf salad.
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What's inside
Nutrition facts, ingredients and allergens from our recipe. Nothing hidden.
483kcal
Nutrition facts
per portion (440 g) · 2021 kJ
Energy from
- Protein 33 %
- Carbohydrates 36 %
- Fat 31 %
Share of daily intake
- Protein38.0 g76 %
- Carbohydrates42.1 g16 %
- of which sugars13.5 g15 %
- Fat16.1 g23 %
- of which saturates5.4 g27 %
- Salt4.2 g69 %
Reference intake of an average adult (8400 kJ / 2000 kcal).
All nutrition facts per portion and 100 g
| Nutrient | Portion | 100 g |
|---|---|---|
| Energy | 2020 kJ483 kcal | 459 kJ110 kcal |
| Fat | 16.1 g | 3.7 g |
| of which saturates | 5.4 g | 1.2 g |
| Carbohydrates | 42.1 g | 9.6 g |
| of which sugars | 13.5 g | 3.1 g |
| Fibre | 3.8 g | 0.9 g |
| Protein | 38.0 g | 8.6 g |
| Salt | 4.2 g | 0.9 g |
Ingredients
- Chicken saltimbocca
- Water
- Aubergines
- Tomato polpa
- Bell peppers
- Risotto rice
- Onions
- Mascarpone
- Grisons full-fat mountain cheese
- White wine
- Olives
- Celery stalks
- Tomato purée
- Red wine vinegar
- Sultanas
- Capers
- Extra virgin olive oil
- Salt, pepper
- Rosemary
- Rapeseed oil
- Basil
- Sugar
- Vegetable stock
- Garlic
- Dried oregano
- Chillies
Full declaration
Chicken saltimbocca 27 % (chicken breast {CH}, Grisons raw ham {CH} (pork, preservatives: E252, antioxidant:E301, dextrose, sugar, iodised salt, spice extracts, spices),sage leaves), water, aubergines, tomato polpa (tomato pulp, tomato juice, citric acid), bell peppers, risotto rice, onions, mascarpone (CREAM, MILK PROTEIN, salt, natural fermented lactic acid), Grisons full-fat mountain cheese (MILK (CH), salt, cultures, rennet from the mountain region), white wine (fermented grape juice, SULPHITES), olives (olives, salt, stabiliser: ferrous gluconate), CELERY STALKS, tomato purée (tomatoes, salt), red wine vinegar (red wine vinegar, spirit vinegar, SULPHUR DIOXIDE), sultanas, capers (capers, water, spirit vinegar, iodised and non-iodised salt), extra virgin olive oil, salt, pepper, rosemary 1 %, rapeseed oil, basil, sugar, vegetable stock (sea salt, maltodextrin, vegetables 5% (parsnips, leek, onions, pumpkin), raw cane sugar, carrot juice 2%, yeast extract, carrot juice concentrate, spice, parsley extract), garlic, dried oregano, chillies.
Translated – the German declaration is legally binding.
Show German declaration
Poulet Saltimbocca 27 % (Poulet Brust {CH}, Bündner Rohschinken {CH} (Schweinefleisch, Konservierungsstoffe: E252, Antioxidationsmittel:E301, Traubenzucker, Zucker, Salz jodiert, Gewürzextrakte, Gewürze),Salbeiblätter), Wasser, Auberginen, Tomaten Polpa (Tomatenpulpe, Tomatensaft, Citronensäure), Peperoni, Risottoreis, Zwiebeln, Mascarpone (RAHM, MILCHPROTEIN, Salz, natürliche Milchsäure fermentiert), Bündner Bergkäse Fett (MILCH (CH), Salz, Kulturen, Lab aus dem Berggebiet), Weisswein (Vergorener Traubensaft, SULFITE), Oliven (Oliven, Salz, Stabilisator: Eisengluconat), STANGENSELLERIE, Tomatenpüree (Tomaten, Salz), Rotweinessig (Rotweinessig, Branntweinessig, SCHWEFELDIOXID), Sultaninen, Kapern (Kapern, Wasser, Branntweinessig, jodiertes und unjodiertes Salz), Olivenöl extra vergine, Salz, Pfeffer, Rosmarin 1 %, Rapsöl, Basilikum, Zucker, Gemüsebouillon (Meersalz, Maltodextrin, Gemüse 5% (Pastinaken, Lauch, Zwiebeln, Kürbis), Roh-Rohrzucker, Karottensaft 2%, Hefeextrakt, Karottensaftkonzentrat, Gewürz, Petersilienextrakt), Knoblauch, Oregano getrocknet, Chilis.
Allergens
Contains Milk, Celery, Sulphites. May contain traces of other allergens.
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