How can a dish that photographs so terribly taste so good? It’s life questions like this that I ask myself when I think about this chicken prosciutto recipe. It tastes like it has a saltimbocca sauce, but it’s sauceless. Seriously…this is one of those dishes that when I ate it I said, “Hot damn, this might be one of the best dishes I’ve ever made.”
Yet…it looks so…plain. But trust me, this chicken prosciutto recipe is anything but plain. It’s lemony and herbaceous thanks to the saltimbocca sauce-like flavors. Plus, it’s super easy to make. So if you care more about food that tastes good than looks pretty, this recipe is for you.
(And whatever, I decided this is “rustic”, not plain. 🙂 )
A Chicken Prosciutto Recipe That Tastes Like It Has Saltimbocca Sauce
What’s a saltimbocca sauce?
Saltimbocca is an Italian word that means “jumps in the mouth”. It’s a Roman dish traditionally served with veal that has been wrapped with prosciutto and sage, then cooked with white wine and butter. Because it’s cooked in a skillet, it develops a beautiful crust and deep, complex flavors.
I was craving saltimbocca one day, but didn’t have any white wine to cook with. So instead I included lemon in an egg dredge to give this dish a saltimbocca sauce-like flavor, sans the sauce. The result tastes similar but requires less ingredients. I also chose chicken instead of veal because it’s cheaper and I try not to eat the meat of baby cows I know were likely not given a good life before slaughter.
What does this chicken prosciutto recipe taste like?
It tastes like my childhood. It’s the type of food my dad used to make when I was growing up. It’s lemony, but also salty and fatty from the chicken, cheese, and prosciutto. And the sage gives it this earthy herbaceousness that makes this chicken prosciutto recipe truly addictive. If you love saltimbocca, you’re going to love this saltimbocca sauce-like flavors of this dish!
To put it into perspective, I just asked my boyfriend about this dish and he was like, “Wait, that awesome chicken recipe you made? Can we make it again? You know…for recipe testing.”
The Chicken Prosciutto Recipe
Serves 4 | Active 25 minutes | 40 minutes total
Ingredients:
- 1 egg
- 3 Tbsp. lemon juice
- 1/2 C flour
- 1.5 lbs. boneless, skinless chicken thighs
- 1 tsp. salt
- black pepper to taste
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. butter
- 10 sage leaves, chopped
- 4 prosciutto slices
- 4 thinly sliced provolone cheese
Directions:
- Preheat the oven to 375°F. Whisk egg, lemon juice, 1/4 tsp. salt, and two grinds of black pepper together in a bowl. Season chicken with 3/4 tsp. salt and a few grinds of black pepper.
- Separate flour evenly into 2 separate plates. Dredge each piece of chicken in one of the flour plates, followed by the egg mixture, followed by the flour in the other plate. Repeat until all chicken has been dredged. Set aside.
- Heat the olive oil over medium-high heat in a large cast iron skillet. When the oil starts to shimmer, add the butter and let it melt completed. Add the chicken pieces into the skillet and brown each side for about 4-5 minutes each. Remove from the heat and place onto a cookie sheet.
- Using the hot skillet you just cooked the chicken in, add the sage leaves and cook until they start becoming crisp. Remove from heat and set aside.
- Place a piece of the sage, a slice of prosciutto (ripped to fit, if needed), and a slice of provolone cheese (also ripped to fit, if needed) on each piece of chicken. Bake for about 15 minutes, until the cheese is melted and the chicken is cooked to about 165°F.
- Remove from oven and serve with roasted potatoes, if desired. Enjoy!
Nutritional Information Per Serving:
Calories: 355 | Calories from fat: 200 | Fat: 20g | Saturated fat: 7g | Cholesterol: 125mg | Sodium: 1,126mg | Carbs: 13.5g | Fiber: 0.5g | Sugars: .25g | Protein: 14.6g
Looking for more chicken recipes?
Why not try one of these?
- Roast Chicken with a Pea and Olive Chimichurri
- One Pan Roast Chicken With Orange, Chipotle, and Cocoa
- Baked Chicken With Cheddar and Apples
Nutritional Facts Disclaimer: I am not a registered nutritionist and therefore these numbers are approximate. I researched the serving sizes and facts for each ingredient in this recipe (mostly using the manufacturer labels and this site), but slight variations in things like seasoning, garnishes, and substitutions can change the nutritional information. Use this information only as a general indication of your nutritional intake.
