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Grilled Chicken Saltimbocca Recipe

Recipe by Pedro M. A. Neves

Saltimbocca, meaning 'jumps in the mouth' in Italian, transforms simple chicken breasts into an elegant dish with the classic combination of prosciutto, fresh sage, and white wine. This grilled version maintains the traditional Roman flavors while adding a smoky char from the grill, making it perfect for outdoor entertaining or a sophisticated weeknight dinner.

Ingredients

• 4 boneless, skinless chicken breasts (about 150g each)
• 8 fresh sage leaves
• 8 thin slices of prosciutto di Parma (about 80g total)
• 30ml (2 tablespoons) extra virgin olive oil
• 120ml (½ cup) dry white wine
• 30g (1 ounce) butter
• 2 cloves garlic, minced
• 250ml (1 cup) chicken stock
• Salt and freshly ground black pepper to taste
• Toothpicks or kitchen twine

Instructions

1. Pound each chicken breast to an even thickness of about 1cm (0.4 inches) using a meat mallet between two sheets of plastic wrap.

2. Place two sage leaves on the center of each pounded chicken breast, then lay two slices of prosciutto over the sage, pressing gently to adhere.

3. Secure each chicken piece with toothpicks on two sides or tie with kitchen twine to keep the prosciutto and sage in place during cooking.

4. Preheat grill to medium-high heat (about 200°C or 400°F) and lightly oil the grill grates.

5. Brush both sides of the prepared chicken with olive oil and season lightly with salt and pepper (the prosciutto is already salty).

6. Grill the chicken for 6-8 minutes on the first side without moving, until prosciutto begins to brown and grill marks appear.

7. Flip carefully using tongs and grill for another 6-8 minutes until the internal temperature reaches 65°C (150°F) and the chicken is cooked through.

8. Transfer grilled chicken to a warm plate and let rest for 5 minutes. Discard toothpicks or twine.

9. Pour white wine into a small saucepan and reduce by half over medium heat, then add minced garlic and chicken stock.

10. Finish the sauce with a knob of butter, season with salt and pepper, then spoon over the rested chicken and serve immediately.

Substitutions

• Replace prosciutto with pancetta or guanciale for a different Italian cured meat flavor
• Substitute fresh sage with fresh rosemary if sage is unavailable
• Use skinless, boneless turkey breast instead of chicken for a leaner option
• Replace white wine with dry vermouth or additional chicken stock for alcohol-free cooking

Tips

• Do not skip the resting period after grilling; it allows the juices to redistribute and keeps the meat moist
• Keep the grill temperature steady and avoid moving the chicken once placed to develop proper grill marks and caramelization
• If using wooden toothpicks, soak them in water for 30 minutes before securing the chicken to prevent burning
• The prosciutto will crisp up beautifully on the grill—watch for browning rather than charring for best results

Saltimbocca is a classic Roman dish that traditionally uses veal, but chicken has become a popular lighter alternative for home cooks. The combination of sage and prosciutto reflects Italian cooking's philosophy of using minimal, high-quality ingredients to create maximum flavor.

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