Saltimbocca alla Pollo Recipe -
Saltimbocca alla Pollo Recipe
  • READY IN 45 mins

Saltimbocca alla Pollo

Recipe by  

"Saltimbocca translates to 'jump in your mouth' from Italian, and these Chicken breasts surely do!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    45 mins


  1. Flatten the chicken breasts as much as possible. In a small bowl, combine the oil and garlic and mix together; brush mixture onto each chicken piece. Season with salt, pepper and sage and top with thin layers of prosciutto. Roll up and secure with toothpicks.
  2. In a large skillet, melt butter over medium high heat and saute rolls evenly on all sides until nicely browned, about 10 minutes.
  3. Pour in the wine; season with fresh sage, salt and pepper. Reduce heat to medium low, over and simmer until rolls are cooked through and tender, 15 to 20 minutes. Thicken wine sauce with cornstarch and water as needed, heat through and serve.
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Reviews More Reviews

Most Helpful Positive Review
Aug 03, 2003

Not bad dish... the only thing I suggest is to go to a real Italian deli and get REAL procuitto!! Make sure it's imported from Italy (it will be saltier so cut down a little on the added salt). I've tried using both kinds (cheap and expensive procuitto) and it was definitely better with the good stuff!!

Most Helpful Critical Review
Aug 19, 2006

I made this recipe for my family and we all really enjoyed it. FYI - I also tried it with chicken thighs but it came out too greasy.


90 Ratings

Mar 06, 2009

This is a wonderful, very authentic version of veal saltimbocca, deserving of five stars. I am always amazed when reviewers completely change the recipe and then rate it low, as though they made it as described and it wasn't good. This recipe requires real prosciutto and is better with fresh sage, which can grow outdoors all year in most of the USA. Try it without loading it with cheese -- it's a delicate dish. Maybe a little Parmesan sprinkled on top before serving.

Aug 15, 2003

I LOVE this recipe. The flavors go so well together, and making it gave me great ideas on how to experiment with other dishes. The rolls look so pretty too, it is a good recipe for company. Thickly chop up some summer squash and zucchini, add them to the simmer towards the end, and then serve all with tri-colored pasta coated with extra virgin olive oil. YUM! Thank you Sue!

May 12, 2005

This was delicious. I didn't roll the chicken, but instead placed the prosciutto on top of the chicken. That way I didn't have to worry about the roll coming undone, or the toothpicks. It turned out wonderful. I also added some fresh mozzarella on top. Thanks for the post.

Sep 26, 2004

This was delicious! Listening to other reviews, I did not add any salt and I put provolone inside the rolls. I would make another recommendation, too. When the chicken is browned, I would remove it from the pan, use some of the wine to de-glaze, then add the cornstarch (I use flour) to make a roux to begin the sauce. Then add the rest of the wine and some chicken broth. Cook until the sauce starts to thin and return chicken to pan.

May 06, 2004

This is an awesome recipe - very tasty. Everyone loved these. A single one of these is much more filling that what you would think. I used the same amount of ingredients called for, but spread it over 8 pieces of chicken. I doubled the wine/sauce - when I realized how good it was, I knew everyone would want extra. The key is having the chicken pounded very thin - I was able to roll these without toothpicks. Then I moved them to the pan and cooked them well on the bottom where the roll is seamed before turning - this ensured that they stayed together. After that, I was able to turn them onto the other sides to finish cooking.

Aug 14, 2003

This is a VERY flavorful dish. (If you don't like salty, be sure not to add any salt, as the prosciutto is quite salty.) The resulting sauce was excellent over angel hair pasta. The sage really adds nice flavor.


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  • Calories
  • 601 kcal
  • 30%
  • Carbohydrates
  • 5.7 g
  • 2%
  • Cholesterol
  • 148 mg
  • 49%
  • Fat
  • 43.2 g
  • 66%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 38.5 g
  • 77%
  • Sodium
  • 1572 mg
  • 63%

* Percent Daily Values are based on a 2,000 calorie diet.

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