If you’re in need for a quick, yet impressive, classic Italian dish give this chicken saltimbocca a try! Saltimbocca’s name literally translates to “jump in the mouth” with flavor. And with ingredients like sage, red pepper flakes, garlic and prosciutto, this dish certainly isn’t lacking in that department!
For this dish, you need to have thinly sliced chicken breast or cutlets. While you can buy regular chicken breast and pound it out, I highly recommend buying Perdue Fresh Cuts Thin-Sliced Chicken Breast which is the perfect thickness for these chicken rolls!
I love this dish because it’s a breeze to make and is super flavorful thanks to the savory goodness of the prosciutto, fresh parmesan and herbs. It’s also a no butter recipe so it’s healthy and adds an extra serving of veggies to your plate without you realizing it! The seasoned spinach wrapped in the prosciutto and parmesan is so good!
Make sure you have toothpicks before you start, as you’ll be rolling your thinly sliced chicken breasts with ingredients and you need to keep them tightly rolled while cooking. Once your chicken breasts are rolled and pinned, you’ll cook them two minutes on each side and simmer in chicken broth until fully cooked.
I decided to add fried sage and chopped garlic to my skillet as I seared the chicken, before I added the can of broth for added flavor, and it turned out delicious! The sauce after scraping off all the delicious browned bits of sage and garlic and reducing is absolutely heavenly! Feel free to spice it up with red chili flakes too.
Garnish with more fried sage, cheese and some chili flakes and you’re all set! I paired my chicken saltimbocca with oven-roasted broccolini but it goes well with a side of pasta or polenta.
- 6 Perdue Fresh Cuts Thin-Sliced Chicken Breast Or breasts pounded to evenly flatten
- 6 Slices Prosciutto
- 1 Box Frozen spinach Thawed and drained
- 3 Tbsp Olive oil
- 3 Cloves Garlic Chopped
- 15 Leaves Sage
- 2 Tbsp Lemon juice
- Parmesan cheese
- Salt and Pepper
- Red chili flakes Optional
- 1 Can Chicken broth
- Heat a large heavy skillet with olive oil and fry fresh sage leaves. Set aside.
- Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.
- Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with olive oil.
- Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Roll up each chicken cutlet. Secure with a toothpick.
- Heat the remaining 2 tablespoons of oil in your skillet over high heat. Add garlic, the fried sage and the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes.
- Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced, about 5 minutes. Season the sauce with salt and pepper and red chili flakes, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.
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