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Chicken Saltimbocca Recipe

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★★★★★

5 from 123 reviews

Chicken Saltimbocca is a classic Italian dish featuring tender butterflied chicken breasts marinated in olive oil, garlic, lemon juice, and salt, then cooked with savory prosciutto and fresh sage. Topped with melted Parmesan cheese under the broiler, this dish offers a delightful combination of crispy, aromatic flavors and a tender juicy finish, perfect for an elegant yet simple meal.

Ingredients

Scale

Chicken

  • 2 boneless chicken breasts, butterflied and cut in half (4 pieces total)

Marinade

  • 3 tablespoons olive oil, plus more for cooking
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • Juice of a small lemon

Toppings

  • 4 pieces prosciutto di Parma, sliced thin
  • 12 fresh sage leaves
  • 1 cup Parmesan cheese, finely grated

Instructions

  1. Prepare the chicken: Butterfly the chicken breasts then cut each piece in half so you have 4 thinner pieces total. This helps the chicken cook evenly and absorb more marinade flavor.
  2. Make the marinade: In a small bowl, mix together olive oil, minced garlic, kosher salt, and lemon juice. This marinade will impart bright, savory notes to the chicken.
  3. Marinate the chicken: Place the chicken pieces and marinade into a large resealable plastic bag. Seal and gently rub the marinade around the chicken. Refrigerate for 30 minutes to 1 hour to let the flavors meld.
  4. Cook the chicken: Preheat a skillet over medium heat and add 1 tablespoon of olive oil. Cook each chicken piece for 2-3 minutes per side until nearly cooked through. This step partially cooks the chicken before finishing under the broiler.
  5. Add prosciutto and sage: Transfer the cooked chicken to a sheet pan. Top each piece with a folded slice of prosciutto and 3 fresh sage leaves. Press the sage lightly to ensure it adheres and won’t blow off during broiling.
  6. Broil to finish: Place the pan under the broiler for about 1 minute until the prosciutto crisps and the sage begins to crisp. Remove from broiler, then sprinkle each piece generously with Parmesan cheese.
  7. Broil to melt cheese: Return the pan under the broiler for an additional 2 minutes, or until the Parmesan melts and turns golden crisp. Watch closely to prevent burning.
  8. Serve immediately: Remove the chicken saltimbocca from the broiler and serve hot for maximum enjoyment of the crispy, cheesy topping and tender chicken.

Notes

  • Butterflying the chicken and cutting it thinner helps it cook faster and absorb more marinade.
  • Keep an eye on the chicken under the broiler to prevent the cheese and prosciutto from burning.
  • Use fresh sage for best flavor; dried sage will not crisp well under the broiler.
  • This dish pairs wonderfully with a light salad or roasted vegetables for a complete meal.
  • Leftovers can be refrigerated and gently reheated but are best enjoyed fresh.

Keywords: Chicken Saltimbocca, Italian chicken recipe, prosciutto chicken, sage chicken, Parmesan chicken

Find it online: https://platedandproud.com/chicken-saltimbocca-recipe/