Chicken Saltimbocca (Chicken with Prosciutto)

5 from 14 votes

Chicken saltimbocca (chicken with prosciutto) is a delicious and easy chicken and prosciutto recipe and the perfect weeknight meal.

Prep Time15

Cook Time15

Total Time30

Servings: servings

2 boneless chicken breasts butterflied and then cut in half to make 4 pieces of chicken.
1 cup Parmesan cheese finely grated
4 pieces of prosciutto di parma sliced thin
12 fresh sage leaves

Butterfly the chicken breasts.
2 boneless chicken breasts
Now cut each butterflied breast in half to make four pieces of chicken.
Add all the ingredients for the marinade into a small bowl and mix well. (this is the olive oil, fresh garlic, salt and lemon juice).
3 tablespoon olive oil, 2 cloves of garlic, 1 teaspoon kosher salt, juice of a small lemon
Place the marinade in a large plastic bag along with the butterflied chicken and seal. Take the sealed bag and rub the chicken around in the marinade. Refrigerate for 30 minutes to one hour.
Pre heat your skillet over medium heat.
Add 1 tablespoon of olive oil.
Cook your chicken for 2-3 minutes per side until it is almost completely cooked. It will have a little more cooking time under the broiler later.
Place cooked chicken on a sheet pan and cover each piece with one slice of prosciutto that is folded in half and 3 fresh sage leaves.
4 pieces of prosciutto di parma, 12 fresh sage leaves
Press the sage leaves down a bit to make sure they have good contact with the prosciutto. This will ensure the leaves do not blow off the chicken under the broiler where the heat creates a small breeze.
Place under the broiler for a minute or so until the prosciutto lightly cooks and the fresh sage begins to crisp up.
Remove from the oven and now add ¼ of Parmesan over top of each piece of chicken and place back under the broiler until melted and crisp (about 2 minutes.)
1 cup Parmesan cheese
Serve immediately.

Nutrition Values are estimates only.

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Course :Main Course