Rolled Chicken Saltimbocca
Ingredients
Directions / Instructions
Why You'll Love This Rolled Chicken Saltimbocca
Saltimbocca, meaning 'jumps in the mouth' in Italian, is a classic dish celebrated for its rich yet balanced flavors. This chicken version replaces traditional veal with tender chicken breasts, making it more accessible while preserving the signature combination of salty prosciutto, fragrant sage, creamy cheese, and a buttery white wine sauce. Rolling the chicken around the filling creates beautiful slices that look impressive enough for entertaining while remaining simple enough for a weeknight dinner.
The chicken stays incredibly juicy thanks to the quick sear followed by gentle oven roasting, while the white wine pan sauce captures all the flavorful browned bits from the skillet. Serve this dish with mashed potatoes, creamy risotto, roasted vegetables, or buttered pasta for an unforgettable Italian-inspired meal.
Ingredients
For the Chicken
- 4 boneless skinless chicken breasts
- 8 slices prosciutto
- 8 fresh sage leaves
- 4 slices provolone cheese
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
For the White Wine Sauce
- 1 cup dry white wine
- ½ cup chicken broth
- 2 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh thyme leaves
- 2 tablespoons chopped fresh parsley
Step-by-Step Instructions
1. Prepare the Chicken
Place each chicken breast between two sheets of plastic wrap and pound it to approximately ¼-inch thickness using a meat mallet. Season both sides with salt, pepper, and garlic powder.
2. Assemble the Rolls
Lay two slices of prosciutto over each chicken breast, followed by a slice of provolone cheese and two fresh sage leaves. Starting from one end, tightly roll each chicken breast into a log and secure with kitchen twine or toothpicks.
3. Lightly Coat the Chicken
Dust each chicken roll lightly with flour, shaking off any excess. This helps create a golden crust and naturally thickens the pan sauce.
4. Sear the Chicken
Heat the olive oil and butter in a large oven-safe skillet over medium-high heat. Sear the chicken rolls for 2 to 3 minutes per side until beautifully golden.
5. Finish in the Oven
Transfer the skillet to a preheated 375°F (190°C) oven and roast for 15 to 18 minutes or until the internal temperature reaches 165°F (74°C).
6. Prepare the Sauce
Remove the chicken and keep warm. Place the skillet over medium heat and pour in the white wine, scraping up the flavorful browned bits from the bottom. Add the chicken broth and simmer until reduced by about half. Stir in the butter, lemon juice, thyme, and parsley until the sauce becomes glossy and silky.
7. Slice and Serve
Remove the kitchen twine or toothpicks. Slice each chicken roll into thick rounds and spoon the white wine butter sauce generously over the top. Garnish with fresh parsley and additional sage leaves before serving.
Storage Tips
Store leftover Chicken Saltimbocca in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet with a splash of chicken broth to maintain moisture. The cooked chicken can also be frozen for up to 2 months, although the texture of the cheese may soften slightly after thawing.
Serving Suggestions
Pair this elegant chicken dish with creamy Parmesan risotto, garlic mashed potatoes, buttered fettuccine, roasted asparagus, sautéed green beans, grilled zucchini, roasted Brussels sprouts, or a crisp Caesar salad. A glass of chilled Pinot Grigio or Sauvignon Blanc complements the buttery white wine sauce beautifully.
Recipe Variations
Substitute mozzarella, Fontina, or Gruyère cheese for the provolone, or replace the prosciutto with thinly sliced smoked ham if needed. Add spinach or roasted red peppers to the filling for extra color and flavor. For a creamier sauce, stir in a splash of heavy cream after reducing the wine. Mushrooms also pair wonderfully with the white wine butter sauce for additional richness.
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