I love chicken saltimbocca, but not the way this recipe is written. I filet the breast into 2 halves (otherwise it's too much chicken per roll). Roll from outside in - chicken, cheese (I like havarti or horseradish cheddar instead), prosciutto, herbs (sage or basil) - and secure the whole thing w/ a small bamboo skewer. [If prosciutto is on the outside it dries out too much, and the flavor gets lost, so all you can taste is salt.] Sprinkle each roll with olive oil, salt and pepper, and brown the chicken a bit before putting it in the oven to bake. It's the most amazing thing ever, even the leftovers taste good.
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I love chicken saltimbocca, but not the way this recipe is written. I filet the breast into 2...