This Prosciutto-Wrapped Baked Chicken recipe is a quick and easy spin on traditional Chicken Saltimbocca. It’s served with a delicious buttery sage sauce, and tastes absolutely delicious!
Hey friends! This is the time of year that we always start hearing more and more requests for next chicken recipes here on the blog. So today, I thought I’d share with you a super-simplified version of an Italian classic I’ve always loved…
Turns out that word saltimbocca literally means “jumps in the mouth” in Italian, which I’d say is pretty fitting for this dish filled with so many of my favorite flavors. 😉 The traditional version is usually made with veal, which is pounded thin and rolled up with prosciutto and sage, and cooked in a buttery white wine sauce. Since I’m not into veal, and didn’t feel like making some fancy-shmancy rolls, I went with a simplified version of this recipe with chicken and wrapped in prosciutto and cooked with a buttery white wine sage sauce. Same great flavors, and so much easier to make.
I served mine with roasted veggies (which I baked side-by-side with the pan of chicken) and a big green salad and some crusty bread and a chilly sauvignon blanc. And oh my goodness, this simple meal tasted like a downright Italian feast.
Here’s how to make it!
To begin, I highly recommend taking the extra 15 minutes (if you have the time) to brine your chicken, as I recommend in my post on How To Bake Perfect Chicken Breasts. It’s a small step that will go a long way in helping your chicken stay extra moist and juicy, and not dry out. (If your chicken is sold pre-brined, though, just skip this step!)
Once your chicken breasts are ready to go, simply wrap each one with a few pieces of prosciutto. Then brush each side of the chicken with some melted butter (or olive oil), season with salt and pepper, and place them in a single layer in a large baking dish or on a sheet pan. Bake until cooked through.
Then meanwhile, make that heavenly buttery-sage sauce. Just melt some butter and sauté some garlic, sage and crushed red pepper flakes. Add in a good splash of white wine.
Then once your chicken is ready to go, sauce it up!
As probably comes as no surprise with these ingredients, the result is a decadent, savory, delicious pan of chicken ready to be served.
Hope you all enjoy this one!
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This Prosciutto-Wrapped Baked Chicken recipe is a simplified version of traditional “saltimbocca”, made with a heavenly buttery-garlic-sage-white-wine sauce.
*Feel free to substitute any of your favorite Italian fresh herbs here.
If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!