Chicken Saltimbocca My Way Recipe

Name: Chicken Saltimbocca My Way
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cloves of garlic, sliced thin; 15 to 20 large sage leaves; 2 tablespoons extra virgin olive oil; 2 large chicken breast halves, 10 to 12 ounces each, butterflied; 3 ounces of smoked mozzarella, sliced into 4 or 6 thin slices; 2 slices of proscuitto or ham; salt and pepper; 1/3 cup all purpose flour for dredging; 1/2 cup dry white wine; zest of one lemon; lemon wedges for garnish, optional; 1 tablespoon chopped chives, optional

Servings: persons

4 cloves of garlic, sliced thin
15 to 20 large sage leaves
2 tablespoons extra virgin olive oil
2 large chicken breast halves, 10 to 12 ounces each, butterflied
3 ounces of smoked mozzarella, sliced into 4 or 6 thin slices
2 slices of proscuitto or ham
salt and pepper
1/3 cup all purpose flour for dredging
1/2 cup dry white wine
zest of one lemon
lemon wedges for garnish, optional
1 tablespoon chopped chives, optional

1
Place the olive oil, sliced garlic, and sage leaves in an oven-proof saute pan that will be large enough to also hold the chicken. On medium high, slowly heat the oil to cook the garlic and sage. (Starting the oil from cold will ensure that the garlic will not brown too much or too quickly.) I usually tilt the pan (carefully!) so all of the oil, garlic, and sage move to one side of the pan to help the garlic cook evenly on both sides. When the garlic is a toasted brown, remove it and the sage, which will have become crispy, to a paper towel and reserve. Turn off the heat.
2
Preheat the oven to 400 degrees. Open the butterflied chicken and lightly season with salt and pepper. Lay a slice of prosciutto or ham on one side of each butterflied chicken breast and top each with half of the cheese. Add a few leaves of the cooked sage and some slices of the cooked garlic on top of the cheese, reserving some of the garlic and sage for a pan sauce. Fold the chicken breasts closed, keeping the cheese completely inside. Reheat to medium high the saute pan used to cook the garlic and sage, adding more extra virgin olive oil if needed. Season the outside of the chicken with salt and pepper then dredge the chicken in flour, shaking off the excess. Lay the chicken in the saute pan and cook on one side for 5 minutes until browned. Turn the chicken over and place in the oven for 12 minutes.
3
Remove the chicken from the oven and place on a plate to rest, covered loosely. Return the saute pan to medium high and deglaze with the wine. Add the rest of the sage, the garlic, any accumulated chicken juices, and half of the lemon zest to the pan and cook the wine until nearly reduced by half. Return the chicken to the pan for two minutes, coating it in the wine reduction. Remove the chicken and slice on an angle into half inch slices. Arrange on a serving plate, pour over the garlic and wine reduction and garnish with the rest of the lemon zest and the lemon wedges and chives if using.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cloves of garlic, sliced thin, 15 to 20 large sage leaves, 2 tablespoons extra virgin olive oil, 2 large chicken breast halves, 10 to 12 ounces each, butterflied, and more.

Yes, Chicken Saltimbocca My Way falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Saltimbocca My Way

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions