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Chicken Saltimbocca

Yield 8 servings (serving size: 1 chicken roll and 4 teaspoons sauce)
Prep: 13 minutes; Cook: 32 minutesThis traditional Roman dish is usually made with veal, but it works just as well with chicken.


  • 8 (6-ounce) skinless, boneless chicken breast cutlets
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 very thin slices prosciutto (about 2 ounces)
  • 16 large fresh sage leaves
  • 2 teaspoons olive oil
  • 1/2 cup dry white wine
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/2 teaspoon chopped fresh sage

Nutrition Information

  • calories 208
  • fat 5.8 g
  • satfat 1.5 g
  • protein 36.2 g
  • carbohydrate 0.5 g
  • cholesterol 98 mg
  • iron 1.3 mg
  • sodium 298 mg
  • calcium 25 mg

How to Make It

  1. Sprinkle chicken evenly with salt and pepper. Place 1 slice prosciutto and 2 sage leaves on top of each chicken cutlet. Roll up, and secure with a wooden pick.

  2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken rolls, and cook 6 minutes, turning to brown on all sides. Remove chicken from pan. Add wine and chicken broth to pan; bring to a boil. Cook 2 minutes or until slightly reduced. Reduce heat to medium.

  3. Return chicken and any juices to pan; stir in chopped sage. Cover and cook over medium heat 20 minutes or until chicken is done.

  4. Remove wooden picks from chicken; cut each roll into 1/2-inch-thick slices. Spoon sauce over chicken.

  5. Saltimbocca (sahl-tihm-BOH-kah) means "to leap in the mouth." This dish is so named because the flavors are so lively.

Oxmoor House Healthy Eating Collection