Chicken Saltimbocca

By David Tanis

Updated Feb. 13, 2024

Chicken Saltimbocca
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes, plus 1 hour for marinating
Rating
4(2,472)
Comments
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Saltimbocca means to “jump in the mouth” with flavor. It is typically a restaurant dish, but at home on a weeknight, a chicken breast version makes a very tasty facsimile. Pound the chicken and marinate it in a mixture of chopped sage, garlic and olive oil, then brown it quickly before it goes under the broiler with fontina cheese and a slice of prosciutto. Fried sage leaves make a savory garnish. There’s no sauce, but wilted spinach makes an excellent accompaniment.

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Ingredients

Yield:4 to 6 servings
  • 1½pounds boneless skinless chicken breast cut into 4-ounce pieces
  • Salt and pepper
  • 1tablespoon chopped sage, plus 24 large sage leaves
  • 2garlic cloves smashed to a paste
  • 1pinch crushed red pepper, optional
  • Olive oil
  • 6thin slices prosciutto
  • 6slices fontina cheese (about 4 ounces)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

265 calories; 12 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 33 grams protein; 406 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Using a meat mallet, pound the chicken to flatten a bit. Salt and pepper each piece on both sides and place on a platter. Sprinkle with chopped sage, garlic, red pepper flakes (if using) and olive oil. Massage in the seasoning to distribute, cover and marinate at room temperature for one hour, or refrigerate for up to several hours.

  2. Step 2

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

  3. Step 3

    Brown the chicken breasts in the oil for about 2 minutes per side, then transfer to a baking dish large enough to fit them in one layer.

  4. Step 4

    Top each piece with 2 sage leaves, a slice of prosciutto and a slice of fontina. Broil for 2 to 3 minutes, until the cheese is bubbling. Garnish with remaining sage leaves.

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Ratings

4 out of 5
2,472 user ratings
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Comments

Susan

I am not a fan of chicken breasts so I made it with boneless thighs.
My thoughts:
Great taste. Not a sage fan but loved it in this.
Bake not broil.
Put Fontina on towards the end so that it is melted but not melted off of the meat.
I didn't add salt to the marinade so it wasn't too salty with the proscuitto.

Mónica - Las Vegas

Doubled the recipe and followed it exactly as written with the exception of Provolone instead of Fontina. Family raved! My 12 year old daughter took one bite, came into the kitchen, got on her knees, and proceeded to tell me that it was "a gift from God" :) Beautiful flavors, so simple, yet so complex in their delivery and mouthfeel. The crispy sage was the cherry on top, don't skip it, it won't be the same. Thank you NYT, this one is engraved to memory.

Marqua1

Bake - don't broil. 400 degrees for 6 minutes. Easier clean up and excellent results! This is a good recipe to give flavor to otherwise drab skinless boneless chicken breasts.

kate

I recommend adding some chili powder to the chicken along with the salt and pepper when you sear it. It adds a nice kick and flavor.

Bill C

Also, a chicken broth, butter, XVO, shallot, vermouth sauce thickened with cornstarch or arrowroot is a must!

Bill C

I'd suggest using chicken tenderloins and pounding them thin. They're cheaper, significantly more tender, and don't dry out as quickly as chicken breasts. Also, I like a thin coating of flour with salt and pepper on the chicken to absorb the juice.

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