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!

    38 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 & ratings
    Average global rating:

    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


    11.10.2016 - Delicious and very easy to make! At the request of my husband, I added a little grated Parmesan/Romano to 2 of the breasts, but all the others were made according to recipe. I wouldn't change a thing! 5.9.2018 - I have made this a few times in the last two years, but had small sage leaves this time, and added two small leaves p/chicken breast. Wish I could remember the pre-packaged prosciutto brand I used to get, but tried a different one from the deli as I couldn't find the package. This makes a difference to me in the dish as I could barely notice prosciutto was in the chicken this time. I did add some grated parmesan cheese on top before rolling up the chicken breasts. Also, lightly seasoned outside of chicken breasts with salt and pepper first. Still a good recipe, but get a decent prosciutto.  -  09 Nov 2016  (Review from Allrecipes US | Canada)