Chicken Saltimbocca Medallion by the Pound

Menu Planning Guidelines:

Plan 2 pieces per person if it’s the only protein offered and 1 to 1.5 pieces per person if offering two proteins.

Consider our sample pan sizes for reference:

9 Piece Tray | (3 LBS)

12 Piece Tray | (4 LBS)

15 Piece Tray | (5 LBS)

18 Piece Tray | (6 LBS) | 2 Trays

21 Piece Tray | (7 LBS) | 2 Trays

24 Piece Tray | (8 LBS) | 2 Trays

27 Piece Tray | (9 LBS) | 2 Trays

30 Piece Tray | (10 LBS) | 2 Trays

Preparation: Remove the pan of Chicken Saltimbocca from the refrigerator and allow it to come to room temperature for about 15-20 minutes. This helps ensure even heating.

Oven: Preheat your oven to 350°F (175°C).

Reheating Time: Reheat the Chicken Saltimbocca in the oven for approximately 20-30 minutes, or until it reaches an internal temperature of 165°F (74°C). Larger pans or thicker pieces of chicken may require slightly longer heating times.

Check for Doneness: Use a meat thermometer to check the internal temperature of the chicken to ensure it has reached the safe temperature of 165°F (74°C) throughout.