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Chicken Saltimbocca
Chicken Saltimbocca is a lighter take on the classic Italian recipe typically made with veal. Layer crispy prosciutto and fresh sage leaves over browned chicken cutlets, then serve with piles of butter-sage pasta and creamy burrata cheese for a quick and epic dinner any night of the week.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
4
servings
Calories:
604 kcal
Course:
Main Course
Cuisine:
Italian, American
Ingredients
For the pasta:
- 16 ounces spaghetti
- black pepper freshly ground
- salt freshly ground
- 2 tablespoons butter
- 2 tablespoons sage minced, fresh
For the chicken:
- 2 large chicken breast about 24 ounces total (see note 1, boneless, skinless
- 2 tablespoons olive oil
- 8 sage plus more for garnish, fresh leaves
- 4 lices prosciutto
- 8 ounces burrata cheese see note 2
Instructions
- In a large pot, bring 4 quarts water and 1 tablespoon salt to boil. Add pasta and cook until al dente, about 8 minutes. Drain well and return to the pot. Add the butter and minced fresh sage. Toss to combine, then cover and keep warm.
- While the pasta is cooking, cover a cutting board completely with a piece of plastic wrap or parchment paper. Add chicken breasts.
- Working with one breast at a time, place the palm of your hand on top of the chicken breast and slice in half horizontally, starting at the thicker end of the breast, slicing all the way down the length of the breast, cutting all the way through the thin point of the chicken. Repeat with the second breast.
- Arrange chicken breasts in a single layer and cover with a second piece of plastic wrap or parchment paper. Pound chicken breasts to an even thickness, about 1/4-inch. Remove top layer of plastic wrap and season both sides of chicken generously with salt and pepper.
- In a large skillet over medium-heat heat, heat olive oil until shimmering. Add the chicken and cook, without moving, until the chicken is browned on the bottom, about 5 to 6 minutes.
- Flip the chicken and top the browned side with 2 large sage leaves and 1 piece of prosciutto. Cover and continue cooking until the chicken reaches 165 degrees when tested with an internal thermometer at the thickest part, about 2 to 3 minutes longer.
- To serve, transfer the chicken and pasta to a large platter. Top with burrata and garnish with fresh sage and black pepper.
Cup of Yum
Notes
- Chicken: Or substitute 4 chicken breast cutlets, about 6 ounces each.
- Burrata: 8 ounces of burrata comes in different forms such as one large, 8-ounce ball, 4 "mini" 2-ounce balls, or something in between. Any size will work, but the 2-ounce portions make for a prettier presentation and easier serving (1 ball per person).
- Yield: This recipe makes about 6 ounces chicken, 4 ounces pasta, and 2 ounces burrata per person.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Serving
6 oz chicken
Calories
604kcal
(30%)
Carbohydrates
43g
(14%)
Protein
42g
(84%)
Fat
31g
(48%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.1g
(5%)
Cholesterol
125mg
(42%)
Sodium
210mg
(9%)
Potassium
568mg
(12%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
521IU
(10%)
Vitamin C
1mg
(1%)
Calcium
330mg
(33%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 604
% Daily Value*
| Serving | 6 oz chicken | |
| Calories | 604kcal | 30% |
| Carbohydrates | 43g | 14% |
| Protein | 42g | 84% |
| Fat | 31g | 48% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 125mg | 42% |
| Sodium | 210mg | 9% |
| Potassium | 568mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 521IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 330mg | 33% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.