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Chicken Saltimbocca

Chicken Saltimbocca

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
CHIARA

CHIARA

This is an original Italian recipe.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 487 kcal
  • 24%
  • Fat:
  • 31.2 g
  • 48%
  • Carbs:
  • 2.6g
  • < 1%
  • Protein:
  • 36.7 g
  • 73%
  • Cholesterol:
  • 145 mg
  • 48%
  • Sodium:
  • 701 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

  1. Place 1 ham slice over each chicken breast and fasten with toothpicks. Melt butter in a medium skillet over medium high heat and fry chicken for 5 to 7 minutes, or until almost cooked through (juices run clear).
  2. Pour wine over chicken and allow to evaporate; place 1 cheese slice over each chicken breast and cover skillet. Cook until cheese has melted, about 5 minutes.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

LINDA MCLEAN
74

LINDA MCLEAN

10/22/2006

As written, this would not have been very exciting. I've eaten this dish in restaurants so I knew what I was looking for. I seasoned the inside of the breasts before adding both ham and the cheese. Once rolled, I dredged in seasoned flour and browned in evoo and butter. I enjoy a sauce with my Saltimbocca, so I removed the chicken to a casserole dish, added flour to the pan to make a roux then added chicken broth, white wine and seasonings. I felt the chicken needed to tenderize and cook a bit more so I poured the sauce over the chicken and baked in the oven for about twenty minutes. Definitely a good start to what turned out to be a fabulous dish. Thanks.

Lovetoeat
64

Lovetoeat

6/21/2006

I'm really rating my version of this recipe, because I think it would have been bland had I not made the following modifications: 1) I pounded out the chicken breasts 2) rubbed pressed garlic onto the breasts, then placed a layer of fresh, whole basil leaves and then the prosciutto on top and rolled up the chicken securing it with toothpicks. Also, after frying/browning the breasts I noticed my largest breast still wasn't done, so after I poured in the wine I covered it to steam a few minutes to help it finish cooking. I then removed the lid so the wine could evaporate. Anyway, the flavor was really amazing--very bold and fresh, and the garlic taste wasn't overwhelming at all (but then again, I'm a garlic lover). If you're like me and not keen on bland food, definately spice this recipe up a bit by seasoning the chicken before you cook it; especially since provolone is a very mild cheese, and once it's melted you can hardly taste it. I will for sure make this again.

HMCABRERA
29

HMCABRERA

1/17/2004

My husband really liked it! I sauteed garlic in olive oil first and then I rolled the chicken breast with the prosciutto in the middle of it- then added 2 Tbsp. margarine and finally added the white wine.. Excellent!

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