Chicken Saltimbocca

10 INGREDIENTS • 9 STEPS • 40MINS

Chicken Saltimbocca

Recipe

3.8

4 ratings

Chicken saltimbocca is one of those perfect entertaining dishes. It looks so pretty and fancy to serve to company but it is simple to make! Saltimbocca means “to jump in the mouth” and this dish sure does that.

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Chicken Saltimbocca

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Chicken saltimbocca is one of those perfect entertaining dishes. It looks so pretty and fancy to serve to company but it is simple to make! Saltimbocca means “to jump in the mouth” and this dish sure does that.

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

40MINS

Total Time

$2.17

Cost Per Serving

Ingredients

Servings

6

us / metric

6

Boneless, Skinless Chicken Breasts

to taste

Truffle Salt

to taste

Freshly Ground Black Pepper

1 cup

Fresh Baby Spinach

1 Tbsp

1 Tbsp

Balsamic Vinegar

6

Prosciutto, thinly sliced

3/4 cup

Shredded Mozzarella Cheese

1 1/2 cups

Chicken Stock

1

Lemon, zested, juiced

Nutrition Per Serving

VIEW ALL

Calories

197

Fat

8.2 g

Protein

27.2 g

Carbs

3.7 g

Love This Recipe?

Chicken Saltimbocca

Save

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

Cooking Instructions

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step 1

Take the Boneless, Skinless Chicken Breasts (6) and pound them out with a meat mallet to be really thin. Season them generously with Truffle Salt (to taste) and Freshly Ground Black Pepper (to taste).

step 1 Take the Boneless, Skinless Chicken Breasts (6) and pound them out with a meat mallet to be really thin. Season them generously with Truffle Salt (to taste) and Freshly Ground Black Pepper (to taste).

step 2

Take the Fresh Baby Spinach (1 cup) and toss with Olive Oil (1 Tbsp) and Balsamic Vinegar (1 Tbsp). Set aside.

step 2 Take the Fresh Baby Spinach (1 cup) and toss with Olive Oil (1 Tbsp) and Balsamic Vinegar (1 Tbsp). Set aside.

step 3

Lay a slice of Prosciutto (6) on top of each chicken breast, and evenly distribute the spinach on top of the prosciutto. Lastly, evenly distribute the Shredded Mozzarella Cheese (3/4 cup) on top of the spinach.

step 3 Lay a slice of Prosciutto (6) on top of each chicken breast, and evenly distribute the spinach on top of the prosciutto. Lastly, evenly distribute the Shredded Mozzarella Cheese (3/4 cup) on top of the spinach.

step 4

Roll each chicken cutlet up tightly, beginning with the tail end and secure them all with toothpicks.

step 5

Heat a little olive oil in a large skillet with deep sides over medium high heat. Brown the chicken for about 2 minutes on each side.

step 6

Then pour in the Chicken Stock (1 1/2 cups) and Lemon (1). Let the liquid come to a gentle boil, then reduce it to a simmer.

step 7

Cover the skillet and let the chicken cook in the liquid for 15 minutes.

step 8

When it is done, remove the chicken and take out the toothpicks. Let the liquid reduce down for another 5 minutes.

step 8 When it is done, remove the chicken and take out the toothpicks. Let the liquid reduce down for another 5 minutes.

step 9

Plate the chicken with cooked rice and generously spoon the sauce on top. Serve immediately and enjoy!

step 9 Plate the chicken with cooked rice and generously spoon the sauce on top. Serve immediately and enjoy!

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