Recipe by Sue
"Saltimbocca translates to 'jump in your mouth' from Italian, and these Chicken breasts surely do!"
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skinless, boneless chicken breast halves
salt and pepper to taste
thinly sliced prosciutto
dry white wine
chopped fresh sage leaves
water as needed
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!!
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.
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.
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!
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Saltimbocca alla Pollo
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 389
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