Chicken Saltimbocca

Total Time:
30 min
10 min
Inactive Prep:
20 min
6 servings


  • Juice of 1 lemon
  • 1/2 teaspoon herbs de Provence
  • Salt and freshly ground black pepper
  • 6 boneless, skinless chicken breasts, pounded thin
  • 6 fresh sage leaves
  • 6 thin slices prosciutto
  • Extra-virgin olive oil
  • 2 cups all-purpose flour


Preheat the oven to 200 degrees F.

In a large baking dish, whisk the lemon juice with the herbs de Provence, 1 teaspoon salt and 1/2 teaspoon black pepper. Add the chicken and toss to coat. Marinate the chicken for a few minutes.

Remove the chicken from the marinade and place 1 sage leaf on each piece, and then wrap each in 1 slice prosciutto. Sprinkle with salt and pepper.

Heat a large skillet over medium-high heat and add a few tablespoons olive oil. Dredge 2 chicken breasts in the flour, and then add to the hot oil. Cook until the chicken is cooked through, about 3 minutes on each side. Transfer the chicken to a baking sheet and keep warm in the oven. Repeat with the remaining chicken, adding more olive oil if needed.

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.