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. I always got so excited as a kid when my Nana Lulu would make it on nights that she babysat. It was fascinating to watch how fast she could put it together, especially since she always loved to take her time in the kitchen. She didn’t want to slave in the kitchen much if she was in charge of her feisty grandchildren though, so it was perfect to give us for dinner. My version of her recipe comes together pretty quickly too!
Oh my goodness, when I bit in I was transported to those nights of my Nana babysitting us and putting chicken saltimbocca on the table. The tender chicken with the salty prosciutto, creamy mozzarella and fresh spinach worked so well in a cute little rolled up package! Hope you all enjoy this Italian classic. xoxo
Chicken saltimbocca is such a classic that looks like a showstopper. It is simple to make though and so incredibly flavorful!
- 6 whole chicken breasts boneless, skinless
- truffle salt as needed for seasoning
- freshly cracked black pepper as needed for seasoning
- 1 cup baby spinach
- 1 tablespoon olive oil plus additional for searing the chicken
- 1 tablespoon balsamic vinegar
- 6 slices prosciutto sliced paper thin
- 3/4 cup shredded mozzarella cheese
- 1 1/2 cups chicken stock
- 1 whole lemon zested and juiced
- Take the chicken breasts and pound them out with a meat mallet to be really thin. Season them generously with salt and pepper. Then take the spinach and toss it well with the tablespoon of olive oil and balsamic vinegar. Set it aside. Lay a slice of prosciutto on top of each chicken breast. Evenly distribute the spinach on top of the prosciutto. Lastly, evenly distribute the mozzarella on top of the spinach. Roll each chicken cutlet up tightly, beginning with the tail end and secure them all with toothpicks.
- 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. Then pour in the chicken stock, lemon zest and lemon juice. Let the liquid come to a gentle boil, then reduce it to a simmer. Cover the skillet and let the chicken cook in the liquid for 15 minutes. When it is done, remove the chicken and take out the toothpicks. Let the liquid reduce down for another 5 minutes. Plate the chicken with cooked rice and generously spoon the sauce on top. Serve immediately and enjoy!