For most of my childhood, my family, my aunt’s family and grandparents went to Bucca di Beppo on Halloween. While this meant we didn’t trick or treat, it was easily one of our favorite nights of the year. We would all dress up and eat at the Pope’s table. It was quite the event. This tradition was made even better because of the amazing food we got to eat! While a lot of the food at Bucca has changed and isn’t as good as it once was, there are still a few menu items that remain amazing! Here is what we got every time:
- Chopped Antipasti Salad- This salad is loaded with pepperoni, red onions, pepperoncini peppers, cucumbers, tomatoes, Kalamata and green olives, provolone, feta and Gorgonzola with mixed lettuce in Italian vinaigrette. The flavors are perfect together!
- Cheesy Mozzarella Garlic Bread- This has changed in the last 5 years. It used to have large chunks of garlic on it, which was a lot, but there is something beautiful about actually seeing the garlic on the melted mozzarella.
- Chicken Saltimbocca- Probably my most favorite (hence the recipe today). It is perfectly cooked chicken with prosciutto, artichokes and capers in a buttery, lemon sauce. I LOVE lemon.
- Linguine Frutti di Mare- this is easily the boys absolute favorite. My little brother and cousins would gobble up the mussels that surround the pasta bowl. They would also try to pick out as much of the calamari (especially the “squid”). It has shrimp, baby clams, mussels and calamari in spicy red clam sauce. SOO good… if you like seafood.
Gosh, this makes me hungry just thinking about it… (drool)! So since I crave this kind of food all the time, I finally decided to attempt the Chicken Saltimbocca. Saltimbocca is Italian for “jumps in the mouth” and I promise, it does. So please, enjoy this recipe. Let me know what you think! I promise, you will not be disappointed.
Time: Prep: 15 minutes Cook: 20 minutes
- 4 chicken breasts
- 4 slices prosciutto (my package came in 6 slices)
- 1 Tbsp. sage
- 2 Tbsp. olive oil
- flour for dusting
- 1 can arichoke hearts, quartered
- 2 Tbsp. capers
- ⅓ cup chicken broth
- 2 Tbsp. lemon juice
- ⅓ cup heavy cream
- 1 Tbsp. butter
- Salt to taste
- Pound chicken breasts to about 1/2 inch thick. It is easiest to place wax paper to keep everything clean. Once chicken is at the right thickness, lightly dust with flour. (Make sure it is very lightly- not enough for it to act as breading as the prosciutto needs to be able to stick to the chicken.) Sprinkle with sage and top with prosciutto. Pound the chicken a little more to help the prosciutto stick.
- Heat skillet over medium-high heat. Add olive oil, and when heated, place chicken in pan with prosciutto side down. Brown, then flip over to cook the rest of the way. When chicken is done, drain any excess oil from pan.
- Add to the pan the chicken broth to deglaze the pan. Once liquid has reduced by about half, add artichoke hearts, heavy cream, lemon juice and butter. Let simmer until sauce has thickened. During the last 30 second of simmering, add capers. I like to do this so they get a little warm.
- To serve, plate chicken and top with artichoke hearts and capers with some sauce poured on top.
- I served with a simple salad of red leaf lettuce and Parmesan cheese lightly drizzled with peppery olive oil and lemon juice.
I hope you guys enjoy this as much as I do. This is such a fresh tasting dish,with great ingredients. It is perfect for those special dinners with your significant other. Take them to Italy in a few mouthfuls. ENJOY!