Chicken Saltimbocca Recipe
Prosciutto, Spinach, Roasted potatoes, White wine
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Preheat the oven to 400°F (200°C). Place the chicken breasts between two sheets of plastic wrap and pound them to about 1/2 inch thick. Season both sides with salt and black pepper.
- 2
Assemble the Saltimbocca
Place 2 slices of prosciutto on each chicken breast. Top with fresh spinach and 2 sage leaves. Roll up the chicken tightly and secure with toothpicks.
- 3
Sear the Chicken
In a large skillet, heat olive oil over medium-high heat. Add the chicken rolls seam-side down and sear until golden brown, about 3-4 minutes per side.
- 4
Deglaze the Pan
Add minced garlic to the skillet and sauté for 30 seconds. Pour in the white wine, scraping the bottom of the pan to release all the flavorful bits. Bring to a simmer.
- 5
Bake
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
- 6
Serve
Remove chicken from the oven and let it rest for a few minutes. Slice and serve with roasted potatoes on the side.
