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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


Using a meat mallet, pound chicken to flatten a bit. Season chicken with salt and pepper on both sides and place on a platter. Sprinkle with sage, garlic, red pepper flakes and 1/4 cup olive oil. Massage in seasoning to distribute, cover and marinate in the refrigerator for 6 hours or longer.

Heat a wide skillet over medium heat; add 3 tablespoons olive oil. When oil is hot, add sage leaves and let them crisp for about 30 seconds. Remove and drain.  

Brown chicken breasts in oil for about 2 minutes per side; transfer to a baking dish large enough to fit them in one layer. Top each piece with 2 sage leaves, a slice of prosciutto and a slice of Provolone. Broil for 2-3 minutes, until cheese is bubbling. 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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