• Servings 4
  • Prep 20 min
  • Cook 30 min
  • Cuisine
  • Skill Level

Chicken Saltimbocca


  • 4 skinless, boneless chicken breast halves
  • 1/2 cup shredded Parmesan cheese
  • 2 cloves garlic, finely chopped
  • 1/4 lb Prosciutto, thinly sliced
  • 3/4 lb of Fresh mozzarella cheese, sliced
  • 1/3 cup white wine
  • 1/4 cup olive oil
  • kosher salt and fresh cracked black pepper to taste
  • 2 sprigs of fresh thyme
  • 1 sprig fresh rosemary
  • 4 tsp butter

This dish is chicken smothered in Parmesan cheese and rolled with mozzarella and prosciutto and baked in white wine.

  • Preheat oven to 350  degrees.
  • Pound chicken breasts flat.
  • Liberally sprinkle the chicken with Parmesan.
  • Place  1/4 of the garlic on each chicken breast.
  • Place 1 tsp of butter on each chicken breast.
  • Cover each breast with a layer of prosciutto and mozzarella.
  • Reserve some prosciutto to place on top of the chicken.
  • Roll up each chicken breast and secure with toothpicks
  • In a large baking dish combine the white wine with olive oil along with the rosemary and thyme sprigs.
  • Place a small piece of prosciutto on top of each roll.
  • Season with salt and pepper. Take it easy on the salt as the prosciutto is already salted.
  • Bake in the 350 degree oven for about 30 minutes or until the chicken is done and the juices run clear.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.