"I grew up eating Dad’s saltimbocca: thinly sliced chicken wrapped in prosciutto and sage, pan seared and topped with a luscious diced tomato sauce. It’s a delicious Italian dish that requires a few simple ingredients to make a dish that literally “jumps in the mouth,” which is the translation for Saltimbocca in English! Watch my dad and me cook together on my YouTube channel!"
Chicken Saltimbocca with Prosciutto and Sage
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A Note from Feedfeed
Saltimbocca is an Italian dish traditionally made with veal, but this version is a bit on the lighter side - using thinly sliced chicken breasts marinated in wine, olive oil, and saltwater. The chicken then gets wrapped with prosciutto and sage before baking. Once ready for serving, it gets topped off with a fresh chopped tomato sauce.
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- Recipe Card
Prep time 30mins
Cook time 15mins
Serves or Makes: 2
Recipe Card
ingredients
- 4 pieces 1/4 inch thick chicken cutlets
- 4 slices thinly sliced prosciutto
- 1/3 pound thinly sliced fontina cheese
- 1/3 cup all-purpose flour
- 1/4 cup dry white wine
- 14 ounce can petite diced tomatoes
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 1 large shallot, finely chopped
- 14 fresh sage leaves
- Salt
Method
Step 1
Preheat oven to 300 degrees.
Step 2
To prepare chicken: Place about 3 sage leaves on top of each chicken cutlet. Wrap each chicken cutlet with a prosciutto slice. It’s okay if the ends of the chicken cutlets are exposed (not wrapped with prosciutto!), but make sure sage leaves are covered so they don’t fall out of the chicken “package” when cooking. Lightly coat each piece of wrapped chicken with flour, dusting off any excess. TIP: Salt if deserved (I usually don’t salt because the prosciutto and cheese are salty!
Step 3
To brown chicken: Add 1 tablespoon butter and 2 tablespoons olive oil to large nonstick skillet over high heat. Let butter melt. Add chicken to pan. Let the chicken cook for about 3-4 minutes per side, until golden brown. Transfer chicken to a baking sheet and place in 300-degree oven for about 5 minutes, until chicken registers at least 165 degrees.
Step 4
To make sauce: While chicken is in the oven, add shallot to the skillet you cooked the chicken in, over medium-high heat. Sauté shallot for 2 minutes. Add wine and then about 2/3 of the can of petite diced tomatoes. Stir. Add a tablespoon of butter and salt to taste. Add a sage leaf or two to perfume the sauce, if desired. Stir again until combined.
Step 5
To finish chicken: When chicken is cooked through, add slices of fontina cheese (I use about 3 small, thin slices per cutlet). Let melt in oven for about 2 minutes.
Step 6
To serve: Serve chicken with a few tablespoons of pan sauce!