8 servings (serving size: 1 chicken roll and 4 teaspoons sauce)

Prep: 13 minutes; Cook: 32 minutes

This traditional Roman dish is usually made with veal, but it works just as well with chicken.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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

Step 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

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