Chicken Saltimbocca

Chicken Saltimbocca is a lighter take on the classic Italian recipe typically made with veal. Layer crispy prosciutto and fresh sage leaves over browned chicken cutlets, then serve with piles of butter-sage pasta and creamy burrata cheese for a quick and epic dinner any night of the week.

Course Main Course

Cuisine American, Italian

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 604kcal

Author Meggan Hill

Ingredients

For the pasta:

16 ounces spaghetti
Salt and freshly ground black pepper
2 tablespoons butter
2 tablespoons minced fresh sage

For the chicken:

2 large boneless, skinless, chicken breasts about 24 ounces total (see note 1)
2 tablespoons olive oil
8 fresh sage leaves plus more for garnish
4 slices prosciutto
8 ounces burrata (see note 2)

US Customary - Metric

Instructions

In a large pot, bring 4 quarts water and 1 tablespoon salt to boil. Add pasta and cook until al dente, about 8 minutes. Drain well and return to the pot. Add the butter and minced fresh sage. Toss to combine, then cover and keep warm.
While the pasta is cooking, cover a cutting board completely with a piece of plastic wrap or parchment paper. Add chicken breasts.
Working with one breast at a time, place the palm of your hand on top of the chicken breast and slice in half horizontally, starting at the thicker end of the breast, slicing all the way down the length of the breast, cutting all the way through the thin point of the chicken. Repeat with the second breast.
Arrange chicken breasts in a single layer and cover with a second piece of plastic wrap or parchment paper. Pound chicken breasts to an even thickness, about 1/4-inch. Remove top layer of plastic wrap and season both sides of chicken generously with salt and pepper.
In a large skillet over medium-heat heat, heat olive oil until shimmering. Add the chicken and cook, without moving, until the chicken is browned on the bottom, about 5 to 6 minutes.
Flip the chicken and top the browned side with 2 large sage leaves and 1 piece of prosciutto. Cover and continue cooking until the chicken reaches 165 degrees when tested with an internal thermometer at the thickest part, about 2 to 3 minutes longer.
To serve, transfer the chicken and pasta to a large platter. Top with burrata and garnish with fresh sage and black pepper.

Notes

Chicken: Or substitute 4 chicken breast cutlets, about 6 oz. each.
Burrata: 8 oz. of burrata comes in different forms such as one large, 8-oz. ball, 4 "mini" 2-oz. balls, or something in between. Any size will work, but the 2-oz. portions make for a prettier presentation and easier serving (1 ball per person).
Yield: This recipe makes about 6 oz. chicken, 4 oz. pasta, and 2 oz. burrata per person.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition