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Simple Chicken Saltimbocca

Simple Chicken Saltimbocca

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These Simple Chicken Saltimbocca roll ups are little parcels of thin chicken breasts rolled up with cheese and wrapped in thinly sliced Prosciutto di Parma. Whether you are looking for a quick weeknight meal or something to impress your guests, you are  going to want to add this saltimbocca recipe to your menu.


How to make Chicken Saltimbocca

All you need to make these saltimbocca parcels are thin chicken breasts, Prosciutto, mozzarella or provolone cheese. Even Fontina would be good choice.

Additionally, this recipe calls for shallots,  sage, white wine, stock and a little butter.


Yes, BUTTER! Let’s face it…everything is better with butter! Oh and you will need a little kitchen twine.  



How to make Chicken Saltimbocca Parcels


To start lay out the thin chicken breasts, season with salt and pepper and top with a piece of cheese. Next, roll up the chicken and wrap with a piece of prosciutto. Use kitchen twine to tie up and keep together.

Now sear each parcel in a large skillet with some shallots and sage before transferring  to a baking dish with white wine and stock.

Cover the dish with aluminum foil and bake.  I usually keep the foil on for the first 20 minutes and then remove for the final 10.

You might find that some of the cheese oozes out of the chicken but that’s perfectly fine because it melts right into the juices of the pan creating a delectably delicious sauce.  I always find these are best served warm so the cheese kind of oozes out as you cut into them. 

Honestly, there is no wrong way to enjoy these little bundles of saltimbocca joy.



 Cooking tips and Questions 


What cheese is best for this dish

  • Use a low moisture cheese. Preferred cheeses: low moisture mozzarella, fontina, provolone, muenster.  


What is the best practice for preparing this chicken dish

  • Have all the ingredients lined up for quicker production time, as well as to avoid cross contaminating foods that aren’t going to be used in the recipe.


Can this recipe be a one pan meal

  • When making smaller portions of this recipe you can definitely use an oven safe skillet, like a Le Cresuet, and just go from stovetop to oven.


What type of Prosciutto is best

  • I prefer to use imported, Prosciutto di parma in this recipe. The domestic prosciutto tends to be more salty (in my opinion).


Can I add extra cheese 

  • Double up on the cheese if you like it extra ooey and gooey.


Like I said above, these are a great weeknight treat for the fam but equally good in larger quantities.  These little chicken saltimbocca parcells are definitely a crowd pleaser.  Just double the recipe for a larger batch. 

Hope you enjoy this dish and of course, let me know what you think of it in the comments below or tag me on social @cheftini #cheftiniskitchen.



Chicken Prosciutto Mozzarella Sage Wine Stock

Simple Chicken Saltimbocca

Prosciutto wrapped parcels of chicken breasts rolled up with cheese, sauteed with shallots and then finish baking in the oven with stock, sage and white wine.
Course Main Dish
Cuisine Italian
Servings 4


  • 1 lb chicken breasts thin
  • 4-6 Slices prosciutto
  • 4-6 Slices Provolone mozzarella or fontina
  • 3 Tblsp. Sage chopped
  • 1/2 cup white wine or vermouth
  • 3/4 cup Stock
  • 1/2 stick butter
  • 2 Tblsp olive oil
  • 1 Small/Medium shallot diced


  • Pre heat oven to 425 F.Lightly season each breast with salt and pepper. Lay breasts out flat and place cheese on top. Trying not to go out over the edges of the chicken. Roll each piece of chicken up as tightly as possible then wrap a slice of prosciutto, repeat until all the chicken are stuffed and wrapped.
  • Secure each piece of chicken with kitchen twine. Wrap once around the center and then criss cross and tie.
  • In a skillet saute 1/2 the butter and a few Tblsp of olive oil. Cook the chicken on both sides, Aprox. 7-8 minustes. Do not overcrowd the pan. It is ok to work in batches. Place cooked chicken into a baking dish.
  • Add shallots and a pat of butter, saute a few minutes and then Deglaze the pan with white wine and bring to a simmer. Then add the stock, sage leaves. Bring to a simmer and then pour over the chicken. Cover and Bake for 20 mins. until or until the chicken is completely cooked through and the sauce has thickened a bit. *keep the foil on for 20 mins and then off for the remaining time*
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