Chicken Saltimbocca

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This Italian classic is traditionally made with veal scallops instead of the chicken in this recipe. Serve with creamed spinach and buttered fettuccine noodles for a complete meal.

Difficulty: Easy

Hands-on: 15 minutesTotal: 30 minutes

Serves: 4


  • 4 boneless, skinless chicken breasts
  • ¼ tsp. salt
  • ⅛ tsp. ground black pepper
  • 4 fresh sage leaves
  • 4 slices prosciutto
  • 2 Tbsp. butter
  • 2 Tbsp. olive oil


  • Pound the chicken breasts flat so they are the same thickness throughout.
  • Season chicken with salt and pepper.
  • Lay one slice of prosciutto on each chicken breast and lay one sage leaf on top of the prosciutto. Secure everything together using a toothpick.
  • Heat butter and oil in skillet over medium heat.
  • Lay chicken in the skillet prosciutto-side down and sauté until crisp. Turn over and finish cooking on the other side.