Saltimbocca Spiedini
Saltimbocca Spiedini
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 476
- Total Fat
- 28
- Saturated Fat
- 9
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 51
- Cholesterol
- 244
- Sodium
- 642
- Total: 55 min (includes soaking skewers)
- Active: 25 min
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 476
- Total Fat
- 28
- Saturated Fat
- 9
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 51
- Cholesterol
- 244
- Sodium
- 642
- Total: 55 min (includes soaking skewers)
- Active: 25 min
Ingredients
3 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch cubes
Fresh sage leaves
1/2 to 3/4 pound thinly-sliced pancetta
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Directions
Special equipment:
wooden skewers- Soak the skewers in water for 30 minutes. Heat a grill to medium-high heat.
- Wrap a chicken piece with a sage leaf and then wrap in a slice of pancetta. Repeat with the remaining chicken. Thread the pancetta-wrapped chicken on the skewers, 4 pieces on each, leaving 1/2-inch space between them so they cook evenly. Season with salt and pepper.
- Grill the skewers, turning occasionally, until the chicken is cooked through and the pancetta is crisp, about 10 minutes. Garnish with fresh sage leaves.
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