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POUND a chicken filet between two layers of saran wrap until flat

TAKE filet and layer 2-3 slices of spicy capicola (you can also use prosciutto or thinly sliced ham)

SPRINKLE with fresh or dried oregano

FOLD filet with capicola layer in half and secure edge with toothpick

DREDGE with flour

SAUTE in olive oil and season with salt and pepper until done (ca. 20 minutes) and remove

ADD capers and a splash of madeira to juices in pan and stir in 2 tbs. of creme fraiche

SERVE over Saltimbucco