Chicken saltimbocca

    30 min

    This is my version of the delicious Italian dish.

    97 people made this

    Serves: 4 

    • 4 skinless, boneless chicken breast fillets
    • 4 slices thinly sliced prosciutto
    • 5 tablespoons butter
    • 225ml white wine
    • 4 slices provolone or mozzarella cheese

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Place 1 prosciutto slice over each chicken breast and fasten with wooden skewers.
    2. Melt butter in a medium frying pan over medium high heat and fry chicken for 5 to 7 minutes, or until almost cooked through (juices run clear).
    3. Pour wine over chicken and allow to evaporate; place 1 cheese slice over each chicken breast and cover pan. Cook until cheese has melted, about 5 minutes.

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    Reviews in English (72)


    As written, this would not have been very exciting. I've eaten this dish in restaurants so I knew what I was looking for. I seasoned the inside of the breasts before adding both ham and the cheese. Once rolled, I dredged in seasoned flour and browned in evoo and butter. I enjoy a sauce with my Saltimbocca, so I removed the chicken to a casserole dish, added flour to the pan to make a roux then added chicken broth, white wine and seasonings. I felt the chicken needed to tenderize and cook a bit more so I poured the sauce over the chicken and baked in the oven for about twenty minutes. Definitely a good start to what turned out to be a fabulous dish. Thanks.  -  22 Oct 2006  (Review from Allrecipes US | Canada)


    I'm really rating my version of this recipe, because I think it would have been bland had I not made the following modifications: 1) I pounded out the chicken breasts 2) rubbed pressed garlic onto the breasts, then placed a layer of fresh, whole basil leaves and then the prosciutto on top and rolled up the chicken securing it with toothpicks. Also, after frying/browning the breasts I noticed my largest breast still wasn't done, so after I poured in the wine I covered it to steam a few minutes to help it finish cooking. I then removed the lid so the wine could evaporate. Anyway, the flavor was really amazing--very bold and fresh, and the garlic taste wasn't overwhelming at all (but then again, I'm a garlic lover). If you're like me and not keen on bland food, definately spice this recipe up a bit by seasoning the chicken before you cook it; especially since provolone is a very mild cheese, and once it's melted you can hardly taste it. I will for sure make this again.  -  21 Jun 2006  (Review from Allrecipes US | Canada)


    My husband really liked it! I sauteed garlic in olive oil first and then I rolled the chicken breast with the prosciutto in the middle of it- then added 2 Tbsp. margarine and finally added the white wine.. Excellent!  -  29 Jul 2002  (Review from Allrecipes US | Canada)