Photo: Jennifer Causey
Total Time
2 Hours
Serves 4 (serving size: 1 chicken piece and about 3/4 cup salad)

This summery riff on saltimbocca is simplicity itself, with big flavor hits provided by prosciutto and heirloom tomatoes. Fragrant shallots, grated to a pulp, serve as a marinade for the chicken, yielding delicious results. Summer tomatoes have a beefiness and richness unlike those harvested any other time of year. They stand up well to robust chicken thighs and salty prosciutto. You can also try this recipe using a standard white fish such as cod or halibut and adjust the cooking time depending on the choice of protein. 


How to Make It

Step 1

Grate shallots; coat chicken pieces with shallot pulp. Place 1 large basil leaf on each chicken piece, and wrap each tightly with 2 prosciutto slices. Wrap each chicken piece tightly in plastic wrap; chill at least 30 minutes or up to 2 hours.

Step 2

Arrange tomato slices on a platter. Finely chop remaining basil leaves to equal 1/4 cup. Sprinkle basil over tomatoes; let stand 30 minutes.

Step 3

Preheat oven to 400°F.

Step 4

Remove plastic wrap from chicken; discard plastic wrap. Place chicken on a baking sheet; drizzle with 1 1/2 teaspoons oil. Bake at 400°F for 30 minutes or until done. Drizzle remaining 2 1/2 tablespoons oil over tomatoes; sprinkle with salt. Divide tomato mixture evenly among 4 plates; top with chicken. Garnish with any remaining basil sprigs, if desired.

Ratings & Reviews


September 24, 2016
Great recipe! I didn't make the tomatoes and forgot about the basil. Still amazing. Grating the shallots didn't work. Next time I'll use the food processor

proscuitto wrapped chicken

July 29, 2016
Just made this last night.  Grating the shallots was the trickiest part - there must be a better way.  But otherwise it was a good dish. I used boneless skinless chicken thighs, and it was very moist. Instead of heating up the kitchen, I cooked them on the bbq, in a small pan set on a pizza stone so it would not burn on the bottom.  Tomato salad was also a good complement, but needed a small drizzle of balsamic.  I will make this again.