Chicken Saltimbocca

Have you ever tried to come up with yet another way of preparing chicken breast? This is an amazing, quick dinner option, that looks and tastes like a gourmet meal.

Chicken Saltimbocca is an Italian dish which means “jump in the mouth.” And it really does.

Each mouthful will make you close your eyes and savor the juicy, moist chicken topped with crispy, golden prosciutto. Prosciutto is a cured ham, and it gives so much flavor to the chicken. Since chicken tends to dry out so quickly, this is a perfect way to cook it. The prosciutto crisps up in minutes, allowing the chicken to remain moist inside.

Yields: 4 servings

Ingredients:

3 boneless, skinless chicken breast halves

9 thin slices of prosciutto

1/4 cup flour

salt, pepper

Canola or vegetable oil

Slice the chicken in half horizontally and cut the top part in half, you will have 9 pieces of chicken cutlets. Season one side of the chicken with salt and pepper and dredge the chicken in flour.  1 323 Place the prosciutto on top of the unseasoned side of each chicken cutlet.

Since the prosciutto is salty, it will flavor the chicken underneath and you only need to season the underside of the chicken.

1 330 Heat 1-2 Tablespoons of oil on medium high heat in a skillet until the skillet is very hot and add the chicken, prosciutto side down.

Don’t use a non-stick, skillet; the chicken and prosciutto will not brown as well as if you use a regular skillet.

Do not touch the chicken. Cook for about 2 min, until the prosciutto is golden brown and crispy. It will easily release from the skillet. If you try to turn it and it doesn’t release, leave it alone for a few more seconds.

1 333 Cook for about 1-2 more minutes on the second side. 1 337 If you get prosciutto that has a more even texture, and isn’t divided into sections, like mine is, the chicken will look even prettier. 1 353

 

Chicken Saltimbocca
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 3 boneless, skinless chicken breast halves
  • 9 thin slices of prosciutto
  • ¼ cup flour
  • salt, pepper
  • Canola or vegetable oil
Instructions
  1. Slice the chicken in half horizontally and cut the top part in half, you will have 9 pieces of chicken cutlets.
  2. Season one side of the chicken with salt and pepper and dredge the chicken in flour.
  3. Place the prosciutto on top of the unseasoned side of each chicken cutlet.
  4. Heat 1-2 Tablespoons of oil on medium high heat in a skillet until the skillet is very hot and add the chicken, prosciutto side down. Don't use a non-stick, skillet, the chicken and prosciutto will not brown as well as if you use a regular skillet.
  5. Cook for about 2 min, until the prosciutto is golden brown and crispy. It will easily release from the skillet. If you try to turn it and it doesn't release, leave it alone for a few more seconds.
  6. Cook for about 1-2 more minutes on the second side.

 
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Comments

  1. Stephanie says

    Hi! This looks delicious and I am looking forward to trying it! I was just wondering if the chicken will really cook all the way through in just three minutes total? It doesn’t seem like enough time? Thanks for your help and I really enjoy your blog!

    • says

      The chicken is very thin, so it will cook all the way through. If the pieces are thicker, you can cook them a little bit longer, but not by much. The worst thing you can do to chicken breast is overcook it. If it doesn’t cook through you’ll be able to tell because the meat will be pink in the center and you can just cook it a little longer. To be sure, just cut one of the pieces in half, or make a small incision on the underside.

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