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Chicken Saltimbocca
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Chicken Saltimbocca

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