On Mon, 9 Jan 2006 19:45:03 -0800, "Nexis" > wrote:

>Tonight I made an off-beat version of Saltimbocca. I took boneless skinless
>breasts and cut a "pocket" into them. The pocket was stuffed with a
>combination of asiago and provolone cheese. I then laid out 2 pieces of
>prosciutto and a couple sage leaves for each breast, slightly overlapping,
>and rolled the chicken tightly in it. This was browned in a skillet with a
>bit of olive oil, and the whole shebang was put in a 400* oven to finish it
>off. Meanwhile I minced 3 shallots and a couple cloves of garlic, and made
>some angel hair. When the chicken was nearly done I took the pan out and put
>it back on the stove, removing the chicken to a platter to let it finish off
>with residual heat. The garlic and shallots went into the skillet with some
>butter, white wine, sage, and chicken stock. After this sauce thickened it
>was poured over the chicken. The angel hair was tossed with black pepper,
>arugula, parmesan and romano cheeses, and a couple tablespoons of cream.
>
>Here's my question:
>What vegetable would you serve with this? I ended up serving a mixed greens
>salad with tomato, tossed with a romano-basil vinaigrette. I would probably
>have liked some asparagus with it, but the stuff in the store wasn't looking
>very tasty. What would you choose?
>
>kimberly
>
lightly steamed broccoli
or green beans