Market Meals - Chicken Saltimboca and Pear Pie

Saltimboca is a style of meal that literally "jumps off the plate". This salty, lemony dish is a great end-of-summer meal, still light and easy to make, but full of big flavour. With Harvest season is full swing, this is one of the best times of year to use fresh seasonal vegetables with minimal interference and simple cooking techniques. 

This week's meal is paired with the Lawnmower Blonde Ale form Big Tide Brewing in Saint John. 

All our ingredients are sourced from the City Market. Depending on the day, you have access to produce, meat, seafood, fresh baked goods, and lots of condiments and accompaniments to your dishes. When you pick up your groceries, remember to stop in to Uncorked for a wine or beer recommendation. You can buy bottles of NB wine and Market Howlers of NB craft beer to-go!

Ingredients - Chicken Saltimboca
Chicken Breast (H&S Meats)
Prosciutto (Sister's)
Fresh Thyme sprigs or Sage leaves (Pete's)
Salt&Pepper
Lemon (Pete's)
Green or Purple string beans (Baleman's)
Butter (Pete's)
Squash (Pete's)
​Cumin
Balsamic Vinegar (Sister's)
Salad Greens (Baleman's)

Ingredients - Pear Custard Pie
Four pears thinly sliced (Pete's)
3/4c milk (Pete's)
3 eggs (Pete's)
1/3c flour
1/3c sugar
1/4c melted butter
2tsp pure vanilla
1/2tsp salt
​Icing sugar for presentation

Directions:

1. Preheat oven to 375 degrees
2. Cut and remove seeds from squash. Drizzle with olive oil, cumin, salt & pepper. Roast for 45 minutes, or until soft.
3. While squash is roasting, prepare the chicken. If using whole breasts, remove skin and bone. Slice chicken breast into 2-3 strips per breast. 
4. Slice prosciutto in half length-wise. Place a sprig of thyme on each chicken strip and wrap fairly ticghtly with your prosciutto.
5. Heat a cast iron skillet on medium and cook your chicken strips for 3-4 minutes per side. Remove and place on a plate to keep warm.
6. Add nob of butter and juice from one lemon into pan to create a pan sauce.
7. Bring a pot of salted water to a boil to cook your beans. Once boiling, allow beans to cook for 5-7 minutes. Strain and rinse in cool water to stop cooking.
8. Plate your meal with squash in centre, 2-3 chicken strips and a cluster of string beans. Drizzle with pan sauce and balsamic vinegar. Serve with a simple garden salad dressed with olive oil, lemon juice, balsamic, salt and pepper.

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Directions : Pear Custard Pie
1. Preheat oven to 350 degrees and grease your baking dish.
1. Thinly slice 4-5 firm pears.
2. Mix the rest of your ingredients together either with a whisk or in a blender.
3. Pour custard mix over pear slices.
4. Bake for 40-45 minutes, until centre of pie is set and firm to the touch.
​5. Allow to cool slightly and sprinkle with icing sugar before serving. We added a scoop of ice cream :)