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Chicken Breasts Saltimbocca

Chicken Breasts Saltimbocca

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Serves 8 to 10.
By Dennis W. Viau; an original recipe.

These chicken breasts are seasoned with fresh herbs before being wrapped in prosciutto. After browning in a skillet, they are roasted until done. The flavor is mild and delicate, enhanced with the flavor of the herbs. The prosciutto gives these chicken breasts excellent visual appeal. I wasn’t sure whether or not to name them "saltimbocca," as that refers to a dish made with veal. However, the name seemed right.


4 to 6 sprigs fresh thyme
1 to 2 sprigs fresh rosemary
5 to 6 fresh sage leaves
Salt and pepper
4 boneless, skinless chicken breasts, 8 to 12 ounces (227 to 340 grams) each
8 to 12 thin slices of prosciutto
Kitchen twine
4 tablespoons pure (cooking) olive oil


Pluck the leaves from the thyme, discarding the stems. Remove the needles from the sprig of rosemary, discarding the stems, and chop well. Mince the sage leaves.

Season the chicken breasts lightly on both sides with salt, pepper, and the three herbs.

Arrange two or three slices of prosciutto on a clean surface, overlapping the slices slightly along one long edge. Place a seasoned chicken breast in the center of the prosciutto and then bring up the sides to wrap the breast meat. Using kitchen twine, lightly tie the breasts to secure the prosciutto in place.

Heat the oven to 350°F (177°C).

Heat the oil in a large skillet over a medium flame. Brown the chicken breasts, two at a time, on both sides, about 5 minutes per side. Transfer to a baking dish and cover with foil.

Bake the chicken to an internal temperature of 160°F (71°C). Baking time will depend upon the size of the chicken breasts. Mine baked 40 minutes. They were large breasts, about 12 ounces (340g) each. Smaller breasts will cook in less time, perhaps 30 to 35 minutes.

Remove from the oven and allow to rest 10 minutes. As the temperature along the outside of the chicken continues to migrate inward, the internal temperature will reach the recommended safe serving temperature of about 170°F (76°C).

Remove the strings, transfer to a serving platter, and plate with your favorite vegetables.