Saltimbocca-style chicken kebabs with Parmesan whipped cream
Joanna, the creative mind behind the blog À la vie, à la mode, shares a recipe for chicken kebabs that grill up wonderfully on the BBQ.
- Bring the milk to a boil. Remove from heat and add the thyme and some of the sage. Season with pepper. Let infuse until cool.
- Slice the chicken breasts lengthwise into 12 strips about 1½” wide. Place the strips on a large dish with the garlic.
- Pour the cooled infused milk over the chicken. Add the thyme and sage sprigs. Cover and let marinate at least 2 hours or up to 5 hours (if time allows). The milk will tenderize the chicken and make it especially delicious.
- In a small saucepan, simmer the cream over low heat (do not boil; it just needs to be hot enough to infuse with the cheese). Remove from the heat, add the Parmesan, nutmeg salt and pepper and mix until smooth. Let infuse. Pour the cooled mixture into a large bowl and set aside in the refrigerator.
- Once the cream is completely chilled (to save time, you can place it in the freezer for 10 minutes), beat it until you obtain a thick mousse. Note: It’s important that the cream and mixing bowl are well chilled. If not, the cream will not thicken. Homemade whipped cream can be kept for up to 12 hours in the refrigerator.
- Now assemble the kebabs. Cut the chicken slices in two widthwise. Top with a sage leaf and a prosciutto slice cut to the same length as the chicken. Roll up together and thread onto a skewer. Repeat with the rest of the chicken slices to create kebabs with 4 saltimbocca-style chicken rolls each. Suggestion: Sage is a strong herb. To avoid it overpowering the flavour, place a leaf in every second chicken roll and alternate them with non-sage chicken rolls when assembling the skewers.
- Baste with cooking oil.
- Place the kebabs on a hot, oiled BBQ grill. Cook 7 minutes on each side. Serve accompanied by the Parmesan whipped cream.