Saltimbocca is a traditional Italian dish, likely originating in Rome. The original dish is made with a veal cutlet, prosciutto, and sage. More recently, Italian-Americans have made the chicken version a tradition in and of itself. This Americanized recipe still traditionally uses sage, but we like to use our own fresh herbs from our mini balcony herb garden. We don’t have sage, but I thought basil would go well with the dish as a whole. It worked. We liked it. Not going to lie though, the best part is the cooking liquid. Make sure to spoon a little bit over your chicken portions and sop it up with each bite.
Chicken Saltimbocca Rollups
(Adapted from this blog post)
- 4 thin-cut chicken breasts
- 4 slices of prosciutto
- 8oz mozzarella, sliced
- 4 fresh basil leaves, chopped
- 1 tbsp olive oil
- 1 cup dry white wine
- Salt & pepper
- Preheat oven to 350 degrees.
- Place the chicken breasts between two pieces of plastic wrap. Using a meat mallet, gently pound the chicken, working from the middle out.
- Layer the prosciutto and mozzarella on each piece of chicken. Sprinkle chopped basil on top.
- Roll the chicken over on itself and secure each rollup with a toothpick.
- Season with pepper and salt.
- Heat the olive oil over medium heat.
- Brown all of the chicken rollups on all sides. Remove from the pan to a glass baking dish.
- Deglaze the pan with the wine. Simmer for a few minutes and then pour over the chicken in the baking dish.
- Bake for 30 minutes.