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Chicken Saltimbocca

Chicken Saltimbocca

Oxmoor House JANUARY 2006

  • Yield: 4 servings (serving size: 1 chicken breast half and about 1 tablespoon sauce)
  • Cook time: 24 Minutes
  • Prep time: 12 Minutes


  • 4 skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoons black pepper
  • 1/3 cup all-purpose flour
  • 1 tablespoon olive oil
  • Cooking spray
  • 2/3 cup dry white wine or fat-free, less-sodium chicken broth
  • 2 teaspoons butter
  • 2 teaspoons chopped fresh sage
  • 1 ounce very thinly sliced prosciutto (2 slices), each cut in half crosswise
  • 1/2 cup shredded part-skim mozzarella cheese


Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper; dredge in flour.

Preheat broiler.

Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add 2 chicken breast halves; cook 4 minutes on each side or until lightly browned and done. Place chicken on a jelly-roll pan coated with cooking spray. Repeat procedure with remaining oil and chicken. Add wine to pan, scraping pan to loosen browned bits. Bring to a boil; reduce heat, and simmer 6 minutes or until wine is reduced to 1/4 cup. Add butter, stirring until butter melts.

While sauce simmers, sprinkle sage evenly over chicken; top each piece of chicken with half a slice of prosciutto and 2 tablespoons cheese. Broil 2 minutes or until cheese melts and is lightly browned. Place chicken on serving plates; spoon sauce evenly over chicken.

Nutritional Information

Amount per serving
  • Calories: 316
  • Fat: 10.5g
  • Saturated fat: 3.7g
  • Protein: 45.7g
  • Carbohydrate: 7.3g
  • Cholesterol: 116mg
  • Iron: 1.9mg
  • Sodium: 467mg
  • Calories from fat: 30%
  • Fiber: 0.3g
  • Calcium: 117mg

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Chicken Saltimbocca Recipe