Name: Chicken Saltimbocca
Prep time: 10 min
Cook time: 10 min
Total time: 80 min
Ingredients: 4 thin sliced chicken breasts; 1 tsp olive oil; 3 cloves garlic ((smashed into a paste)); 1 Tbsp fresh sage ((minced)); 1 tsp lemon zest; ½ tsp salt; ½ tsp black pepper; 1 pinch red pepper flakes; 3 Tbsp olive oil; 16 fresh sage leaves; 4 slices prosciutto; 2 oz fontina cheese ((grated)); 2 Tbsp fresh parsley ((minced))

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Nothing makes me sadder than a boring piece of chicken. C’mon. We can do better than salt and pepper on a dry piece of meat. THERE ARE MORE FLAVORS OUT THERE THAN JUST SALT AND PEPPER, PEOPLE.

Chicken saltimbocca is anything but boring. Saltimbocca means “leap in the mouth” in Italian. And boy do these flavors leap in the mouth. Once the prep is done and it’s marinated, it takes me all of 10 minutes to whip this up.

I then serve it to my house of hangry men and watch the anger melt away and give way to groans of euphoria. It’s quite the experience to watch.

The name makes it seem fancy and too complicated, but if you can zest a lemon and lay prosciutto over chicken, you can do this.

I’m all about impressive sounding dishes that aren’t difficult to pull together. Don’t you forget that. You can always come to me to find dishes that sound fussier than they are.

We served this with a cheesy polenta and wilted spinach, but it’s equally good with roasted potatoes and broccoli. Get creative to end the hangry nonsense in your household.

Chicken Saltimbocca

4.88 from 8 votes

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Course: Main Course

Cuisine: Italian

Prep Time: 10 minutes

Cook Time: 10 minutes

Marinating time: 1 hour

Total Time: 1 hour 20 minutes

Servings:

Calories: 352kcal

Ingredients

US Customary – Metric

4 thin sliced chicken breasts
1 tsp olive oil
3 cloves garlic (smashed into a paste)
1 Tbsp fresh sage (minced)
1 tsp lemon zest
½ tsp salt
½ tsp black pepper
1 pinch red pepper flakes
3 Tbsp olive oil
16 fresh sage leaves
4 slices prosciutto
2 oz fontina cheese (grated)
2 Tbsp fresh parsley (minced)

Instructions

To marinate the chicken:

Combine 1 tsp olive oil, garlic, minced sage, lemon zest, salt, pepper, and red pepper in a small bowl. Mix it well. Rub mixture into chicken and place chicken in a baking dish. Cover with plastic wrap and place in refrigerator for at least 1 hour, or up to 12 hours.

To cook and finish:

Preheat oven broiler to high.
In a cast iron or otherwise ovenproof skillet, heat 3 Tbsp olive oil over medium heat until hot. Carefully add sage leaves and fry for 30 seconds, remove sage from oil and set aside.
Add chicken and cook for 2½ minutes or until golden. Flip. Top each piece of chicken with 3-4 sage leaves. Lay 1 piece of prosciutto on each piece of chicken, then sprinkle the fontina over the proscuitto.
Once the second side has cooked for 2 minutes, move the pan to the oven under the broiler. Broil for 2 minutes, or until cheese is melted and lightly browned.
Remove from oven and top with parsley to garnish. Serve.