Recipes › Main Course › Italian Chicken Saltimbocca Recipe

Italian Chicken Saltimbocca Recipe High-Protein

Recipe by Pedro M. A. Neves

Italian Chicken Saltimbocca is a classic Roman dish featuring thin, tender chicken breasts wrapped with prosciutto and fresh sage, then pan-seared until golden. This elegant yet simple preparation delivers bold flavors while remaining lean and protein-rich, making it ideal for fitness-focused meals. The delicate saltimbocca technique produces restaurant-quality results at home with minimal ingredients and quick preparation.

Ingredients

• 4 boneless, skinless chicken breasts (500g / 1.1 lbs total)
• 8 fresh sage leaves
• 8 slices prosciutto (80g / 2.8 oz)
• 30ml (2 tablespoons) extra virgin olive oil
• 120ml (1/2 cup) dry white wine
• 240ml (1 cup) low-sodium chicken broth
• 2 cloves garlic, minced
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 15ml (1 tablespoon) lemon juice
• 15g (1 tablespoon) unsalted butter

Instructions

1. Place each chicken breast between plastic wrap and gently pound to 6mm (1/4 inch) thickness using a meat mallet, working from the center outward to avoid tearing.

2. Lay each pounded chicken breast flat. Place one sage leaf on top of each breast, then lay two prosciutto slices across the top, slightly overlapping to cover the chicken.

3. Roll each chicken breast tightly from the narrow end, tucking in the prosciutto and sage as you roll. Secure each roll with a toothpick inserted through the side.

4. Heat olive oil in a large skillet over medium-high heat until shimmering. Season chicken rolls with salt and pepper on all sides.

5. Place chicken rolls seam-side down in the hot skillet. Sear for 4-5 minutes until the prosciutto is crispy and golden brown, then carefully turn and cook the other side for 3-4 minutes.

6. Remove chicken from skillet and set aside. Add minced garlic to the same skillet and cook for 30 seconds until fragrant, then deglaze with white wine, scraping up browned bits from the pan bottom.

7. Pour in chicken broth and bring to a gentle simmer. Return the chicken rolls to the skillet, nestling them into the liquid.

8. Reduce heat to medium and simmer uncovered for 3-4 minutes to allow the sauce to reduce slightly and chicken to finish cooking through.

9. Remove from heat and stir in lemon juice and butter until the butter melts and incorporates into the sauce, creating a silky finish.

10. Transfer chicken rolls to serving plates, spoon sauce over each roll, and remove toothpicks before serving immediately.

Substitutions

• Substitute prosciutto with thinly sliced pancetta or guanciale for a smokier flavor
• Replace sage with fresh basil or thin slices of mozzarella for a lighter variation
• Use chicken cutlets or turkey breast for identical preparation and texture
• Substitute white wine with dry vermouth or additional chicken broth if preferred

Tips

• Pound chicken gently and evenly to ensure uniform thickness for consistent cooking and tender results
• Use toothpicks to secure rolls initially, but insert them through the side rather than the top so sauce can reach all surfaces during cooking
• Pat the chicken dry before seasoning to promote better browning of the prosciutto exterior
• The sauce can be made ahead; simply reheat gently and add fresh lemon juice before serving

Saltimbocca originates from Rome, with the name meaning 'jump in the mouth' in Italian, referencing how the flavors combine. This classic Roman preparation exemplifies Italian cooking's philosophy of combining few high-quality ingredients—chicken, prosciutto, sage, and wine—to create elegant, balanced dishes.

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