Chicken Saltimbocca with Rosemary Roasted Potatoes

Chicken Saltimbocca

with Rosemary Roasted Potatoes

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From the Test Kitchen

The word “saltimbocca” literally means “jumps in the mouth,” in Italian. That’s because it’s so delicious it jumps from the plate to your mouth. When it’s made with chicken, prosciutto, sage, and cheese, no wonder it gets eaten so quickly. Though this classic originated in Italy, it has become extremely popular across all of Southern Europe.

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  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Chicken Saltimbocca with Rosemary Roasted Potatoes
Title
  • 2 to 3 Red Potatoes
  • 2 cloves Garlic
  • 1 bunch Rosemary
  • 1 bunch Sage
  • 2 Chicken Breasts
  • 2 oz Fontina Cheese
  • 2 slices Prosciutto Cotto
  • ¼ cup All-Purpose Flour
  • 1 bunch Spinach
  • 1 Lemon
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare your ingredients:
1 Prepare your ingredients:
Preheat the oven to 450°F. Cut the potatoes into bite sized pieces. Peel and mince the garlic. Pick the rosemary leaves off their stems, then chop the leaves. Pick the sage leaves off their stems. Add the flour to a shallow dish.
Roast the potatoes:
2 Roast the potatoes:
On a baking sheet, toss the potatoes with about 1 tablespoon olive oil, some salt and pepper, and the chopped rosemary. Roast them in the oven for 15 to 20 minutes, or until the potatoes are golden brown and can be very easily pierced with a fork.
Pound the chicken:
3 Pound the chicken:
While the potatoes roast, with your knife parallel to a cutting board, slice each chicken breast in half horizontally to create two thin chicken breasts. Cover each with a sheet of plastic wrap. Then, with a flat mallet or heavy skillet, pound them to ¼-inch thickness.
Stuff the chicken:
4 Stuff the chicken:
Place a few sage leaves, a slice of prosciutto cotto, and a slice of Fontina cheese on 2 of the chicken breasts. Top each with the other chicken breasts. Press the edges of the chicken together to create a seal. Gently coat the stuffed breasts in the flour, tapping off any excess.
Cook the chicken and spinach:
5 Cook the chicken and spinach:
Heat a little olive oil in a medium pan on high until hot. Add the stuffed chicken breasts and cook 4 to 5 minutes per side, or until browned and cooked through. Transfer them to a plate to rest. Add a little more olive oil to the same skillet. Add the garlic and cook about 30 seconds. Add the spinach and cook 1 to 2 minutes, or until the spinach is wilted. Remove the skillet from the heat and squeeze in the juice of half the lemon.
Plate your dish:
6 Plate your dish:
Cut each of the chicken saltimboccas in half, then divide them between 2 dishes. Serve each with the potatoes and spinach. Garnish with a lemon wedge and enjoy!

Tips from Home Chefs

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Chicken Saltimbocca

Prepare your ingredients:
1 Prepare your ingredients:
Preheat the oven to 450°F. Cut the potatoes into bite sized pieces. Peel and mince the garlic. Pick the rosemary leaves off their stems, then chop the leaves. Pick the sage leaves off their stems. Add the flour to a shallow dish.
2 Roast the potatoes:
On a baking sheet, toss the potatoes with about 1 tablespoon olive oil, some salt and pepper, and the chopped rosemary. Roast them in the oven for 15 to 20 minutes, or until the potatoes are golden brown and can be very easily pierced with a fork.
Roast the potatoes:
Pound the chicken:
3 Pound the chicken:
While the potatoes roast, with your knife parallel to a cutting board, slice each chicken breast in half horizontally to create two thin chicken breasts. Cover each with a sheet of plastic wrap. Then, with a flat mallet or heavy skillet, pound them to ¼-inch thickness.
4 Stuff the chicken:
Place a few sage leaves, a slice of prosciutto cotto, and a slice of Fontina cheese on 2 of the chicken breasts. Top each with the other chicken breasts. Press the edges of the chicken together to create a seal. Gently coat the stuffed breasts in the flour, tapping off any excess.
Stuff the chicken:
Cook the chicken and spinach:
5 Cook the chicken and spinach:
Heat a little olive oil in a medium pan on high until hot. Add the stuffed chicken breasts and cook 4 to 5 minutes per side, or until browned and cooked through. Transfer them to a plate to rest. Add a little more olive oil to the same skillet. Add the garlic and cook about 30 seconds. Add the spinach and cook 1 to 2 minutes, or until the spinach is wilted. Remove the skillet from the heat and squeeze in the juice of half the lemon.
6 Plate your dish:
Cut each of the chicken saltimboccas in half, then divide them between 2 dishes. Serve each with the potatoes and spinach. Garnish with a lemon wedge and enjoy!
Plate your dish:
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