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Chicken Saltimbocca

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By Betty Crocker Kitchens
Updated Mar 20, 2018
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Sensational can be simple—for proof, try these prosciutto- and mozzarella-covered chicken cutlets.

More About This Recipe

  • The translation of this dish’s name, “jump in the mouth,” is a whimsical description of how the flavors spring to life when you take a bite of the savory combination of chicken, prosciutto, mozzarella and herbs. This chicken saltimbocca recipe is easier — but no less flavorful — than classic saltimbocca, which calls for pounding out the meat and rolling it up with cheese, prosciutto and herbs. Serve this Italian dinner alongside your favorite vegetables, or with a hearty pasta, to make it a complete meal that feels special, but can be done on any night when you have 30 minutes to spare! Need more chicken recipes? We have ideas for every cut and style you could want.

Chicken Saltimbocca

  • Prep Time 30 min
  • Total 30 min
  • Servings 4
  • Ingredients 11
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Ingredients

  • 4 boneless skinless chicken breasts (about 6 oz each)
  • 1/3 cup all-purpose flour
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 2 tablespoons olive or vegetable oil
  • 4 slices prosciutto (about 3 oz)
  • 4 slices (1 oz each) mozzarella cheese
  • 1 teaspoon chopped fresh sage leaves
  • 3/4 cup Progresso™ chicken broth (from 32-oz carton)
  • 1 tablespoon butter or margarine
Make With
Progresso Broth

Instructions

  • Step 
    1
    Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until 1/4 inch thick. In shallow dish, mix flour, Parmesan cheese, Italian seasoning and salt. Coat chicken with flour mixture; shake off excess flour.
  • Step 
    2
    In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook about 8 minutes, turning once, until browned on outside and no longer pink in center. Top each chicken breast with 1 slice prosciutto and 1 slice mozzarella cheese. Cover skillet tightly; cook 1 to 2 minutes or until cheese is melted. Sprinkle sage over chicken. Remove chicken from skillet to serving platter; cover loosely with tent of foil, being careful not to let foil touch cheese.
  • Step 
    3
    Increase heat to high. Add broth to skillet. Heat to boiling, scraping up any browned bits from bottom of skillet. Boil about 3 minutes or until broth is reduced to about 1/4 cup. Remove from heat; beat in butter. Spoon over chicken.

Nutrition

460 Calories
24g Total Fat
52g Protein
9g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
220
Total Fat
24g
37%
Saturated Fat
9g
46%
Trans Fat
0g
Cholesterol
140mg
47%
Sodium
1130mg
47%
Potassium
470mg
13%
Total Carbohydrate
9g
3%
Dietary Fiber
0g
0%
Sugars
0g
Protein
52g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
30%
30%
Iron
15%
15%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 7 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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