Lidia Bastianich

Expert recipes by Lidia Bastianich, from creamy spinach and ricotta pappardelle to sautéed chicken with olives, capers and roasted lemons.
One dish served fresh every day.
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Chicken Saltimbocca

The chefs at Lidia Bastianich's Felidia in New York City wrap boned quail in speck (smoked prosciutto) and pan-roast it until succulent. At home, replace the quail with pounded chicken breasts; cover one side of the chicken with prosciutto and sear in a pan.

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