Sensational can be simple—for proof, try these prosciutto- and mozzarella-covered chicken cutlets.
More About This Recipe
- The translation of this dish’s name, “jump in the mouth,” is a whimsical description of how the flavors spring to life when you take a bite of the savory combination of chicken, prosciutto, mozzarella and herbs. This chicken saltimbocca recipe is easier — but no less flavorful — than classic saltimbocca, which calls for pounding out the meat and rolling it up with cheese, prosciutto and herbs. Serve this Italian dinner alongside your favorite vegetables, or with a hearty pasta, to make it a complete meal that feels special, but can be done on any night when you have 30 minutes to spare! Need more chicken recipes? We have ideas for every cut and style you could want.
Chicken Saltimbocca
- Prep Time 30 min
- Total 30 min
- Servings 4
- Ingredients 11
Ingredients
- 4 boneless skinless chicken breasts (about 6 oz each)
- 1/3 cup all-purpose flour
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 2 tablespoons olive or vegetable oil
- 4 slices prosciutto (about 3 oz)
- 4 slices (1 oz each) mozzarella cheese
- 1 teaspoon chopped fresh sage leaves
- 3/4 cup Progresso™ chicken broth (from 32-oz carton)
- 1 tablespoon butter or margarine
Make With
Progresso Broth
Instructions
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Step1Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until 1/4 inch thick. In shallow dish, mix flour, Parmesan cheese, Italian seasoning and salt. Coat chicken with flour mixture; shake off excess flour.
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Step2In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook about 8 minutes, turning once, until browned on outside and no longer pink in center. Top each chicken breast with 1 slice prosciutto and 1 slice mozzarella cheese. Cover skillet tightly; cook 1 to 2 minutes or until cheese is melted. Sprinkle sage over chicken. Remove chicken from skillet to serving platter; cover loosely with tent of foil, being careful not to let foil touch cheese.
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Step3Increase heat to high. Add broth to skillet. Heat to boiling, scraping up any browned bits from bottom of skillet. Boil about 3 minutes or until broth is reduced to about 1/4 cup. Remove from heat; beat in butter. Spoon over chicken.
Nutrition
460
Calories
24g
Total Fat
52g
Protein
9g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 460
- Calories from Fat
- 220
- Total Fat
- 24g
- 37%
- Saturated Fat
- 9g
- 46%
- Trans Fat
- 0g
- Cholesterol
- 140mg
- 47%
- Sodium
- 1130mg
- 47%
- Potassium
- 470mg
- 13%
- Total Carbohydrate
- 9g
- 3%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 52g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 30%
- 30%
- Iron
- 15%
- 15%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 7 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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