The Workbook
garnished with cilantro leaves
and lime wedges.
ACTIVE TIME: 25 MIN. | TOTAL TIME: 2 HR.
10 MIN. | SERVES: 4
Chicken Saltimbocca
With Sage
4 boneless, skinless chicken
breasts (2 pounds total)
Kosher salt and freshly
ground pepper
8 large fresh sage leaves
4 thin slices prosciutto
(3 ounces)
¼ cup unbleached all-purpose
flour
2 tablespoons extra-virgin
olive oil
¾ cup dry white wine, such as
Sauvignon Blanc
¾ cup low-sodium chicken broth
2 tablespoons unsalted butter
Fried Sage Leaves (recipe
follows), for serving (optional)
- Butterfly and pound chicken
breasts ¼ inch thick. Lightly sea‑
son with salt and pepper; top each
with 2 fresh sage leaves. Wrap
each with a prosciutto slice. Dredge
both sides of wrapped breast in
flour, shaking off excess.
2. In a large nonstick skillet, heat
1 tablespoon oil over medium‑
high. Add 2 chicken breasts and
cook until golden brown and
cooked through, 4 to 5 minutes
per side. (If pan drippings are
becoming too dark, wipe out pan.)
Transfer to a plate and tent
with foil. Repeat with remaining
1 tablespoon oil and chicken.
3. Remove skillet from heat;
slowly add wine and broth. Return
to high heat and cook, scraping
up browned bits with a wooden
spoon, until reduced to ¼ cup,
5 to 6 minutes. Remove from heat;
swirl in butter, 1 tablespoon at
a time, until melted. Season with
salt and pepper. Spoon sauce onto
plates; top with chicken and scatter
with fried sage.
ACTIVE TIME: 30 MIN. | TOTAL TIME: 40 MIN.
SERVES: 4
Fried Sage Leaves
3 tablespoons extra-virgin
olive oil
8 to 10 fresh sage leaves
Kosher salt
In a small saucepan, heat oil over
medium‑high. Add sage leaves
and fry until crisp, 10 to 15 seconds.
Drain on paper towels and season
with salt. Use immediately.
Grilled Chicken Breast
With Cucumber Relish
You can also use two pounds of bone-
less, skinless thighs in this recipe.
4 boneless, skinless chicken
breasts (2 pounds total),
pounded ½ inch thick
Kosher salt and freshly
ground pepper
3 mini cucumbers, chopped
(1 cup)
1 scallion, thinly sliced
½ red jalapeño (ribs and seeds
removed for less heat, if
desired), halved and thinly
sliced
¼ cup unseasoned rice vinegar
2 tablespoons sugar
Vegetable oil, for grill
2 tablespoons extra-virgin
olive oil
¼ cup fresh mint leaves,
for serving
- Season chicken on both sides
with salt and pepper. Let stand at
room temperature 30 minutes, or
refrigerate, covered, up to 2 hours.
Meanwhile, combine cucumbers,
scallion, jalapeño, vinegar, and
sugar. Season with salt.
- Heat grill to medium‑high;
lightly brush grates with vegeta‑
ble oil. Rub chicken with olive
oil; transfer to grill. Cook about
2 minutes, then rotate chicken
45 degrees (to create crosshatch
marks) and continue cooking
another 2 minutes. Flip and grill
until cooked through, 3 to 4 min‑
utes more. Transfer to a platter;
let stand 10 minutes. Serve with
cucumber relish and mint.
ACTIVE TIME: 20 MIN. | TOTAL TIME: 50 MIN.
SERVES: 4
Roasted Chicken Breast
With Grape Stuffing
To oven-dry the bread, bake torn
pieces on a rimmed baking sheet at
300° for about 30 minutes.
1 split bone-in, skin-on chicken
breast (about 2 pounds)
Kosher salt and freshly
ground pepper
½ loaf ciabatta (8 ounces),
torn into 1½-inch pieces
¼ cup extra-virgin olive oil
1 onion, finely chopped
2 celery stalks, thinly sliced
2 cloves garlic, minced
¼ cup dry white wine, such as
Sauvignon Blanc
12 ounces grapes, stemmed
except for one small cluster
(optional)
¾ cup low-sodium chicken broth
¼ cup plus 1 tablespoon
chopped fresh parsley
- Season chicken generously with
salt and pepper; refrigerate, cov‑
ered, overnight. Arrange bread
in a single layer on a rimmed bak‑
ing sheet. Let dry at room tem‑
perature, uncovered, overnight.
- Preheat oven to 450° with a
rack in center. Let chicken stand
at room temperature, uncovered,
30 minutes. Transfer bread to a
bowl. Heat 3 tablespoons oil in a
large ovenproof skillet over me‑
dium; add onion, celery, and garlic
and cook, stirring, until onion is
translucent, 6 to 8 minutes. Stir in
wine; cook until reduced by half,
2 to 3 minutes. Add grapes; cook,
stirring, until skins begin to split,
2 to 3 minutes. Season with salt
a nd p epp er.
- Transfer grape mixture to bowl
with bread. Add broth and ¼ cup
parsley; toss until combined. Sea‑
son with salt and pepper. Return
mixture to skillet, keeping grape
cluster on top; add chicken. Drizzle
chicken and top of stuffing with
remaining 1 tablespoon oil. Roast
until chicken is golden and a ther‑
mometer inserted into thickest
parts (avoiding bones) registers
160°, 40 to 45 minutes. Transfer
chicken to a plate; sprinkle with
remaining 1 tablespoon parsley.
Return stuffing to oven; bake until
top is crisp, 10 to 12 minutes more.
Slice chicken; serve with stuffing.
ACTIVE TIME: 20 MIN. | TOTAL TIME: 2 HR.,
PLUS SALTING AND DRYING | SERVES: 4
Crispy Chicken Cutlets
Feel free to swap in two pounds
boneless, skinless chicken thighs for
this recipe and the next.
4 boneless, skinless chicken
breasts (2 pounds total)
Kosher salt and freshly
ground pepper
½ cup Greek yogurt
Peruvian-Style Roast
Chicken With Potatoes
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 teaspoon dried oregano
Kosher salt and freshly
ground pepper
1 whole chicken (about
4 pounds)
5 tablespoons extra-virgin
olive oil
4 cloves garlic, 3 finely grated,
1 chopped
2 ½ pounds russet potatoes
(about 4), peeled and cut
crosswise into ¾-inch rounds
½ cup packed fresh cilantro
leaves, plus more for serving
1 jalapeño, stemmed, seeded,
and chopped
½ cup mayonnaise
2 tablespoons fresh lime juice,
plus wedges for serving
- Combine cumin, paprika,
oregano, 1 tablespoon salt, and
½ teaspoon pepper. With kitchen
shears, cut chicken along its
backbone along one side; open
like a book. Place on a rimmed
baking sheet, breast‑side up; press
down flat. Rub all over with 2
tablespoons oil and grated garlic.
Sprinkle with spice mixture.
Let stand 1 hour (or refrigerate,
covered, overnight).
- Preheat oven to 425°. In a sauce‑
pan, cover potatoes with 2 inches
of water and bring to a boil; add
a generous amount of salt. Boil
until just tender, 11 to 13 minutes.
Drain and immediately return
to pan; toss with remaining
3 tablespoons oil and season with
salt and pepper. (Potatoes will
break apart slightly.)
- Scatter potatoes around chicken
on sheet. Roast until chicken is
golden and a thermometer inserted
into thickest part of breast registers
160°, 45 to 50 minutes. Transfer
chicken to a plate. Flip potatoes
and continue to roast until golden
and crisp, 5 to 10 minutes more.
- Meanwhile, purée cilantro, jala‑
peño, chopped garlic, mayonnaise,
lime juice, and 1 tablespoon water
in a blender until smooth. (If sauce
is too thick, add more water, 1 tea‑
spoon at a time.) Season with salt.
- Carve chicken and serve with
potatoes and cilantro sauce,
116 SEPTEMBER 2019
