These succulent prosciutto-stuffed chicken breasts, also known as saltimbocca alla romana, make a delightful second dish. They only require a few ingredients and are incredibly simple to prepare.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 4 skinless, boneless chicken breast halves, pounded to an even thickness
- 4 slices prosciutto
- 4 fresh sage leaves
- 1 tablespoon butter
- 3 fluid ounces dry white wine, or more as needed
- 1 pinch salt
- freshly ground black pepper to taste
Instructions
- Place chicken breasts onto a sheet of parchment paper. Place a prosciutto slice and a sage leaf onto each breast. Roll chicken from the short end over prosciutto and secure with wooden skewers.
- Melt butter in a skillet over medium-high heat. Add rolled chicken and cook until well browned, 2 to 3 minutes per side. Add wine, salt, and pepper; cook until chicken is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes before serving.
- To make the magazine version of this recipe, while the chicken rests, let the pan juices simmer until slightly reduced, about 3 minutes. Garnish the chicken with herbs and serve with the pan juices. If desired, serve over lightly seasoned orzo.
Nutrition Facts
| Calories | 224 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 85 mg |
| Dietary Fiber | 0 g |
| Protein | 27 g |
| Saturated Fat | 4 g |
| Sodium | 395 mg |
| Sugars | 0 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
This was very good, however, I may have put too much fresh sage in, because I had some small leaves. Also, it was a bit salty, but I salted both sides of the chicken, so that was my own fault, and the proscuitto is salty. There was not enough sauce, so next time I’d double that, I did add some chicken broth. Served it with orechiettie pasta.
Pretty good. Since we didn’t have fresh sage, we used dried ones instead. If you do use dried, then be very careful to use very little. The flavour was so intense, that it ruined it for some of the diners. Not the recipes fault though.
This was only OK. There were no “pan juices”. The wine quickly congealed and then blackened on the chicken. Maybe using a half bottle of wine would work. Oh well.
I totally enjoyed making these. Used fresh sage from the garden and the wine broth was super good! Served it with JMRYGH’s “Oven Roasted Potatoes” and fresh green beans. It sort of felt like restaurant quality,
Fantastic! Family loved it! Only mistake I made was not pounding out the chicken breast to thin it out. It tool forever to cook. Flavors were great though and well worth the wait.
Delicious! I didn’t have sage, so left it out. Added in mozzarella and roasted red peppers.
I followed the recipe except I omitted the sage for allergy reasons and added sun dried tomato’s and Swiss cheese prior to roll up. I tied the rolls with string and grilled until done. Very good.
11.10.2016 – Delicious and very easy to make! At the request of my husband, I added a little grated Parmesan/Romano to 2 of the breasts, but all the others were made according to recipe. I wouldn’t change a thing! 5.9.2018 – I have made this a few times in the last two years, but had small sage leaves this time, and added two small leaves p/chicken breast. Wish I could remember the pre-packaged prosciutto brand I used to get, but tried a different one from the deli as I couldn’t find the package. This makes a difference to me in the dish as I could barely notice prosciutto was in the chicken this time. I did add some grated parmesan cheese on top before rolling up the chicken breasts. Also, lightly seasoned outside of chicken breasts with salt and pepper first. Still a good recipe, but get a decent prosciutto.
Delicious!!! Didn’t change a thing, and it was great! Everyone in my household loved it!
Saltimbocca in Italian literally means “jumps in the mouth”, and that is just what this did! Tender and juicy, and very flavorful chicken dish. Traditionally this is served as a “secondo”, or main course – after the “primo” or pasta course. Being that it was just our family, we ate this next to our pasta! Grazie, Aldo, for this authentic Italian recipe!