Chicken Saltimbocca, Country Kale, Fried Grits

Sorry, no picture!  I fixed this for dinner tonight and was just not prepared for how good each of these dishes would be and what a great combination!  Most of the ingredients I used are probably available anywhere with the exception of the "corned side meet" I used to season the greens.  Corned hams and side meet, I think, are a specialty of Eastern North Carolina.   Acre Station Meat Farm  www.acrestationmeatfarm.com.

So here are the three dishes:

Chicken Saltimbocca

The Greens

2 quarts water
2 pounds of kale
2 strips of corned side meat  or 2 slices of thick slice bacon cut in strips
1/2 teaspoon red pepper flakes

• Add corned side meat to 2 quarts of cold water. 
•  Bring to a boil, reduce heat and simmer for 30 minutes
• Add greens and pepper flakes; cook for 45 minutes; salt to taste.

The Chicken

• chicken Breasts,  pound to thickness of  1/2"
• Fresh sage leaves, 1 large for each chicken breast 
• Prosciutto slices (1 for each breast)
• 1/2 cup flour
• 1/2 cup butter
• 1 cup chicken broth

1. Place a bay leave on each thin or flattened chicken breast; wrap the breast with the prosciutto; dust with flour.
2. Melt butter in skillet
3. Fry breasts in butter 4 minutes on each side
4. Remove breasts from pan, cover with foil
5. To the drippings in the pan add chicken broth  and simmer until reduced to a nice gravy

The Grits

A couple of nights ago a fried oysters for dinner.  I prepared cheese grits to go with the oysters and had a good amount left over. Wayne, the leftover guru, saved the grits.  Hence, this recipe!

• leftover cheese grits cold, sliced
• butter

Fry sliced grits in butter until crispy on each side (That;s it!)

Serve greens in a bowl with some of the "pot liquor"; place breast and grit cake on plate a drizzle gravy over both.  ENJOY!