Saltimbocca alla Romana (Prosciutto stuffed chicken breast roulades)

    20 min

    Known in Italy as Saltimbocca alla Romana, these chicken breast roulades are very easy to make and you only need a few key ingredients!

    17 people made this

    Serves: 4 

    • 4 skinless chicken breasts, pounded to an even thickness
    • 4 slices of prosciutto
    • 4 sage leaves
    • 15g butter
    • 1/2 glass dry white wine
    • freshly ground black pepper to taste
    • 1 pinch salt

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Place chicken breasts on a sheet of baking parchment. Lay 1 slice of prosciutto and 1 sage leaf on each breast. Roll chicken up from the short end like a swiss roll, and secure with wooden skewers.
    2. Heat the butter in a frying pan over a medium high heat. Add the chicken and cook it for a couple of minutes on all sides, until well browned. Add wine and season with salt and pepper. Continue to cook until chicken is cooked through, about 8 to 10 minutes.

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    Reviews in English (6)


    A quick and easy chicken dish with loads of flavour! I actually didn't have sage so I sprinkled lots of dried herbs over the chicken before rolling. I made a pan sauce with the white wine by adding some grainy mustard, milk and butter. Husband loved it. Thank you!  -  14 Jun 2013


     -  30 Dec 2012


    Saltimbocca in Italian literally means "jumps in the mouth", and that is just what this did! Tender and juicy, and very flavorful chicken dish. Traditionally this is served as a "secondo", or main course - after the "primo" or pasta course. Being that it was just our family, we ate this next to our pasta! Grazie, Aldo, for this authentic Italian recipe!  -  12 Apr 2016  (Review from Allrecipes US | Canada)

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