Chicken Saltimbocca

Chicken Saltimbocca

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

Chicken Saltimbocca

4.84 from 6 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: 4
Calories: 352kcal


  • 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)


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.


To smash garlic into a paste, first use a garlic press on the garlic.
Then sprinkle it with a pinch of salt.
Then mince into even smaller pieces.
Lay knife blade over the garlic and smash it using pressure from your hand.


Calories: 352kcal | Carbohydrates: 2g | Protein: 41g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 131mg | Sodium: 802mg | Potassium: 673mg | Fiber: 1g | Sugar: 1g | Vitamin A: 340IU | Vitamin C: 6mg | Calcium: 103mg | Iron: 1mg
Tried this recipe?Mention @TheMessyMrs or tag #BlessThatMess!
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