Ingredients
- Chicken Avocado Saltimbocca
- 4 ea Chicken breast, 5-Ounce, pounded to ¼″ thick
- 1 tsp Kosher salt
- 1 pinch Black pepper, ground
- 1/4 c Olive oil
- 8 ea Avocados From Mexico, sliced 1/2"
- 8 ea Sage leaves
- 4 ea Prosciutto slices, thin
- 4 ea Mozzarella slices, fresh, 1/2"
- 1 1/4 c Avocado Lemon Caper Sauce
- 2 c Roasted Vegetables
- 1 c Italian Avocado Salsa Verde
- Roasted Vegetables
- 3/4 c Sweet potato, Peeled, diced medium
- 3/4 c Brussel sprouts, halved
- 1/2 c Zucchini, diced medium
- 1/2 c Yellow squash, diced medium
- 1/4 c Red onion, diced medium
- 1/2 c Cherry tomato, whole
- 2 tsp Olive oil
- 2 tsp Maple syrup, pure
- 1 1/2 tsp Garlic, minced
- 1/2 tsp Kosher salt
- 1/8 tsp Black pepper, ground
- Avocado Lemon Caper Sauce
- 1 3/4 c Avocados From Mexico, diced large
- 4 Tbsp Unsalted butter
- 1 Tbsp Flat-leaf Italian parsley, chopped
- 2 Tbsp Garlic, minced
- 1/4 c Lemon juice
- 1/4 tsp Kosher salt
- 3/4 c Chicken broth, prepared
- 6 Tbsp White wine, prepared
- 4 tsp Capers, drained, chopped
- Italian Avocado Salsa Verde
- 3/4 c Avocados From Mexico, diced 1/4"
- 1/4 c Flat-leaf parsley, chopped
- 2 Tbsp Pistachios, chopped
- 1 tsp Garlic, minced
- 1 tsp Red pepper flakes
- 2 oz Olive oil
- 1 1/2 oz Lemon juice
- 1/2 tsp Kosher salt
- 1/4 tsp Pepper
Instructions
- Italian Avocado Salsa Verde:
- Place diced avocado into a mixing bowl.
- Fold in parsley, pistachios, garlic, red pepper flakes, olive oil, lemon juice, salt and pepper. Serve immediately.
- Avocado Lemon Caper Sauce:
- Place all ingredients except capers into food processor, processing until smooth.
- Pour sauce into a clean container; gently fold in chopped capers.
- Place plastic wrap on top of sauce and press down firmly to prevent oxidation. Place lid on top of plastic wrap to seal. Refrigerate until needed for up to 24 hours.
- Roasted Vegetables:
- Preheat oven to 425° F.
- Place all vegetables into a large mixing bowl.
- Add olive oil, syrup, garlic, salt and pepper, gently tossing to combine.
- Place vegetables in a single layer onto a sheet pan.
- Place in oven and roast for 12 to 15 minutes or until tender. Serve immediately.
- Chicken Avocado Saltimbocca:
- Place chicken on cutting board and season with salt and pepper. Drizzle with olive oil. Massage in seasoning to distribute.
- Heat skillet or flat top grill over medium heat.
- Brown chicken breasts for about 2 minutes per side, then transfer to a baking dish.
- Top each chicken breast with 2 avocado slices and 2 sage leaves.
- Wrap chicken breast with 1 slice prosciutto and top with 1 slice mozzarella cheese.
- Broil for 2 to 3 minutes, or until cheese is bubbling. Remove from broiler and set aside.
- Portion 5 tablespoons Avocado Lemon Caper Sauce into each of 4 individual serving dishes.
- For each serving, portion ½ cup Roasted Vegetables on top of sauce.
- Place 1 piece Chicken Saltimbocca over roasted vegetables.
- Garnish with 2 tablespoons Italian Avocado Salsa Verde.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
