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Crystal's Chicken Saltimbocca


"Boneless chicken breasts are pounded thin, then rolled with prosciutto, provolone, and spinach, and cooked in olive oil and white wine."
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40 m servings 397 cals
Original recipe yields 8 servings


  • Calories:
  • 397 kcal
  • 20%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 3.5g
  • 1%
  • Protein:
  • 40.5 g
  • 81%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 708 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Brush each chicken cutlet with olive oil and season with salt and pepper.
  2. Squeeze excess water out of the frozen spinach, then season with olive oil, salt, and pepper.
  3. Place 1 piece of prosciutto, 1 piece of provolone, and a thin layer of spinach on each chicken cutlet. Then sprinkle Parmesan over the tops.
  4. Beginning at the short, tapered end, roll up each chicken cutlet, and secure with a toothpick.
  5. Heat 2 tablespoons olive oil in a large skillet over medium heat. Place chicken in the skillet, then pour in wine. Cook, turning the chicken, until the wine evaporates, and the chicken is cooked through and its juices run clear, about 20 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 30
  1. 39 Ratings

Most helpful positive review

I am actually rating my version of this recipe. I bought thin cut chicken breasts, rolled them up with FRESH spinach, proscuitto, provalone and 1 basil leaf (under the spinach so it soaks into ...

Most helpful critical review

I feel that this recipe has a lot of potential but should be baked instead. I loved the combination of ingredients but the chicken got dried out very easily as I was waiting for all of the wine...

Most helpful
Most positive
Least positive

I am actually rating my version of this recipe. I bought thin cut chicken breasts, rolled them up with FRESH spinach, proscuitto, provalone and 1 basil leaf (under the spinach so it soaks into ...

I served this at our backyard party. Everyone LOVED it. I layered the ingredients instead of making rolls. I baked it in the oven. It was wonderful! Thanks for a great recipe!!!

I used this recipe as a gude and made the following modifications. Flattened chicken breast as suggested, placed proscitto on top, placed some fresh baby spinach leaves on top and then mozzarr...

This was incredible. So far it is the best thing I have made from this site. I made 4 breasts and suffed them with the amounts I like of each ingredient, like extra spinach. I used extra wine i...

After reading several reviews I made a few alterations to this recipe, but have to give credit to Crystal for providing the basis of a delicious recipe! I layered prosciutto, provolone and fresh...

This dish came out great, I took some suggestions from other readers-I used fresh spianch and sauteed the spinach with some mushrooms and garlic. I lightly breaded the chicken with italian sea...

This was a great dish....but only because I altered it. First, I used fresh spinach instead of was a great taste, I could not imagine using limp frozen spinach. Also, I folded the ...

This tastes great! A great side dish for this is Italian Zucchini Saute.

No spinach used mozzarella cheese