Saltimbocca alla romana (Prosciutto stuffed chicken breast roulades)

Saltimbocca alla romana (Prosciutto stuffed chicken breast roulades)


6 people made this

About this recipe: Known as Saltimbocca alla romana, these chicken breasts are a tasty second course, very easy to make, just a few ingredients are necessary but still delicious!


Serves: 4 

  • 4 skinless chicken breast fillets, 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 (2)


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

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