Chicken Saltimbocca

Featured in the Honolulu Star-Advertiser on September 27, 2017. 



Chicken Saltimbocca

  • 1 1/2 pounds boneless skinless chicken breasts, cut into 6 pieces
  • Salt and pepper to taste
  • 1 tablespoon chopped sage, plus 24 large sage leaves
  • 2 cloves garlic, smashed to a paste
  • 1 pinch red pepper flakes
  • 1/4 cup olive oil to marinade chicken plus 3 tablespoons for frying sage
  • 6 slices prosciutto
  • 6 slices (4 ounces) Provolone cheese
  • Sliced lemon and chopped Italian parsley for garnish


  1. Using a meat mallet, pound chicken to flatten a bit.
  2. Season chicken with salt and pepper on both sides and place on a platter.
  3. Sprinkle with sage, garlic, red pepper flakes and 1/4 cup olive oil.
  4. Massage in seasoning to distribute, cover and marinate in the refrigerator for 6 hours or longer.
  5. Heat a wide skillet over medium heat; add 3 tablespoons olive oil.
  6. When oil is hot, add sage leaves and let them crisp for about 30 seconds.
  7. Remove and drain.
  8. Brown chicken breasts in oil for about 2 minutes per side; transfer to a baking dish large enough to fit them in one layer.
  9. Top each piece with 2 sage leaves, a slice of prosciutto and a slice of Provolone.
  10. Broil for 2-3 minutes, until cheese is bubbling.
  11. Garnish with remaining sage leaves.

Makes 6 servings.

Approximate Nutrient Analysis per serving (not including olive oil added for marinade nor salt to taste):
280 calories, 15 g fat, 5 g saturated fat, 95 mg cholesterol, 650 mg sodium, 3 g carbohydrate, 0 g fiber, 0 g sugar, 34 g protein


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