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Steal this chef’s tasty chicken recipe

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across the world. See how much money you can save — and fun you can have — by cooking these dishes at home!This week: Chicken Saltimbocca, from The Bombay Club, in New Orleans, LouisianaI love New Orleans food! When most of us think New Orleans we thin

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across the world. See how much money you can save — and fun you can have — by cooking these dishes at home!

This week: Chicken Saltimbocca, from The Bombay Club, in New Orleans, Louisiana

I love New Orleans food!

When most of us think New Orleans we think Creole and Cajun — spicy foods with a French influence. But there is more to New Orleans cuisine.

Less than a block from Bourbon Street is the Bombay Club, where New World Creole/French cuisine meets live jazz. (There is also the Martini Bistro, which serves more than a hundred different martinis.)

Chef Nathan Gile's specialties include Bar-BQ Shrimp, Duck Duet, Bombay Filet Mignon and this week's featured recipe, Chicken Saltimbocca.  

About the chef:

Nathan Gile, known to his friends as "Nick," began his culinary career as a teenager in restaurants in the Portland, Maine, area. He started by working with chef Mark Morrow for two years, learning the basics of Italian cuisine. He then went to work for chef Richard Tibbetts, and for three years studied the techniques of fine French cooking, with an emphasis on traditional sauces and menu development. He stayed in Portland for two more years as sauté chef at the Baker’s Table before moving across the country to Seattle, Wash., where he developed an enthusiasm for blending Asian and American cuisine.

Gile then moved to New Orleans to further expand his repertoire, working with some of the city's most notable chefs, including Andrea Apuzzo and the late Jamie Shannon. Eventually he met and began a friendship with Richard Fiske, the owner of the Bombay Club. When he left New Orleans in 1998, they stayed in touch, and even while Gile was getting raves as the executive chef at Painters Restaurant in New York and the Cornforth House in Portland (where he earned an editor’s pick from “Yankee” magazine), Fiske was working to lure him back to New Orleans. In early 2002 he was successful, and Gile has found a home at the Bombay Club, where he has developed a style he calls New World Creole.

Ingredient prices are estimates and based on national averages. Amounts listed are for one portion. Increase proportionately according to number of portions desired.

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The Bombay Club Restaurant

and Martini Bistro

830 Conti Street

New Orleans, LA

1.800.699.7711

www.thebombayclub.com

Want to find out how you can make your favorite restaurant recipe at home? Just e-mail Phil at Phil.Lempert@nbc.com (or using the mail box below) with the name of the restaurant, city and state and the dish you would like to have re-created. Want to know more about Phil and food? Visit his website at www.supermarketguru.com.