Chicken Saltimbocca Skewers Recipe

1. Prep chicken

Trim any excess fat from the chicken breasts. Slice each breast crosswise into 12 thin strips about 1/2-inch wide and 3 inches long (aim for bite-size pieces). Pat the strips dry with paper towels.

2. Season

Place the chicken strips in a bowl. Add kosher salt (1 tsp), black pepper (1/2 tsp) and 1 tablespoon olive oil. Toss to coat evenly.

3. Assemble saltimbocca layers

Lay a prosciutto slice on a cutting board and divide it into two if large. Place a sage leaf on the prosciutto, then wrap a seasoned chicken strip with the prosciutto so the sage is against the chicken and the prosciutto wraps around. Repeat to make 12 wrapped pieces.

4. Skewer

Thread two wrapped pieces onto each wooden skewer, leaving a small gap between pieces for even cooking. Brush the assembled skewers with the remaining 1 tablespoon olive oil.

5. Cook

Preheat a large nonstick or grill pan over medium-high heat. When hot, add the skewers (work in batches if needed). Cook 2.5–3 minutes per side, turning to brown all sides, until prosciutto is crisp and chicken registers 165°F (74°C) at the thickest part. If using the oven, broil on high 4–6 minutes, turning once, until browned and cooked through.

6. Rest

Transfer cooked skewers to a plate and let rest 3 minutes so juices redistribute.

7. While the chicken cooks, make the pesto cream. In a small saucepan over low heat, combine prepared basil pesto (1/2 cup) and heavy cream (1/2 cup). Stir gently until warmed through and just beginning to simmer — do not boil.

8. Whisk in grated Parmesan (1/4 cup), lemon zest (1 tsp) and lemon juice (1 tbs). Continue stirring until the cheese melts and the sauce is smooth. Taste and season with 1/4 tsp salt and 1/4 tsp black pepper as needed. Keep warm on very low heat, stirring occasionally; if sauce thickens too much, thin with 1–2 teaspoons warm water or cream.

9. Plate the skewers on a serving platter. Drizzle each skewer lightly with 1 teaspoon extra-virgin olive oil.

10. Spoon or drizzle the warm pesto cream alongside or over the skewers (about 1 tablespoon pesto cream per skewer, reserve extra in a bowl for dipping).

11. Garnish with microgreens or chopped parsley, if using, and serve immediately with toothpicks for easy picking.