Chicken Saltimbocca (Prosciutto Wrapped Chicken)
Prosciutto Wrapped Chicken, also known as Chicken Saltimbocca, is a classic Italian dish renowned for its elegant simplicity and delicious combination of flavors. This recipe features tender chicken cutlets wrapped in salty prosciutto and fragrant sage leaves, pan-seared to perfection.
Servings: 4
Calories: 295kcal
Equipment
- Non Stick Frying Pan
- Large Rimmed Cookie sheet with cooling racks
Ingredients
- 4 boneless skinless chicken breasts pounded to even thickness
- salt to taste
- black pepper to taste
- 6 fresh sage leaves minced (o 1 tablespoon rubbed sage)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 8 slices Prosciutto
- 1 tablespoon olive oil
- 2 cloves garlic minced
Optional Pan Sauce
- ¼ cup white wine
- 1 cup chicken broth
- 1 teaspoon fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. Pound the chicken breasts so that they are an even thickness.
- Season the chicken breasts with salt, pepper, minced garlic, minced sage leaves, dried thyme, and dried rosemary.4 boneless skinless chicken breasts, salt, black pepper , 2 cloves garlic, 6 fresh sage leaves, 1 teaspoon dried thyme, 1 teaspoon dried rosemary
- Wrap each seasoned chicken breast with 2 slices of prosciutto, ensuring the entire surface is covered.8 slices Prosciutto
- Heat olive oil in a skillet over medium-high heat. Once hot, add the wrapped chicken breasts, seam side down, and cook for 2-3 minutes on each side until the prosciutto is golden brown and crispy.1 tablespoon olive oil
- Transfer the seared chicken breasts to the prepared baking sheet and bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Once done, remove the chicken from the oven and let it rest for a few minutes before serving.
Optional Pan Sauce
- Deglaze the pan with white wine, scraping up any browned bits. Add chicken broth and bring to a simmer. Remove chicken from oven and transfer to a platter, drizzling pan sauce over each portion. Garnish with freshly chopped parsley before serving.¼ cup white wine, 1 cup chicken broth, 1 teaspoon fresh parsley
Notes
- Pounding the chicken cutlets to an even thickness ensures consistent cooking.
- Overcooking the chicken will result in a dry dish. Cook the chicken until it reaches an internal temperature of 165°F (74°C).
- Deglazing the pan with white wine extracts all the flavorful bits stuck to the bottom of the pan.
Nutrition
Calories: 295kcal | Carbohydrates: 1g | Protein: 26g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 178mg | Potassium: 289mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
