Yum. Chicken saltimbocca is absolutely delicious and a snap to make. In this recipe we are going to stuff it with healthy sauteed spinach, top it with some cheese and scrumptious prosciutto. Let’s take a look at just how easy it is to make.
This chicken saltimbocca recipe is: Gluten Free, Low Carb and Full of Flavor!
Chicken Saltimbocca Made Easy
I’m not sure that anyone has said that stuffed chicken breasts are easy to make. They’re kind of a pain in the butt. Why? Well, typically you need to butterfly the chicken and then put it between plastic. Get out your meat mallet and start pounding away. It’s messy and I can’t stand doing it.
Here’s the solution: simply butterfly the chicken and then don’t overstuff it. With stuffed chicken breasts we run into the problem of being too greedy with the stuffing. To make chicken saltimbocca easily, take it easy when loading up the spinach. It will taste delicious with just a bit less than we are used to adding, I promise!
Once you have butterflied the chicken, add in some spinach with tongs. Fold the chicken back over and transfer to your hot skillet with the tongs. If the ingredients stay inside, then congrats! You did it. If everything falls out, well, there might be just a bit too much in there.
Baked Chicken Saltimbocca
There are a couple different ways to make chicken saltimbocca. For this recipe, we are going to bake it in the oven. Why? Well, it’s because we are going to stuff the chicken breasts. Although it is possible to sautee the stuffed chicken breasts, it would take a long time and I’m not convinced that we would heat through the stuffing to a sufficient temperature before burning or drying out the chicken.
If we were making chicken cutlets wrapped in prosciutto with some sage tucked inside, then I would say get out the sautee pan. You can check out a chicken cutlet saltimbocca recipe from Susan over at SimpleHealthyKitchen.com. It looks delicious, simple and easy to make. I’m going to give her recipe a try soon.
You can also make saltimbocca in a crock pot if you want to set and forget while you’re busy doing other things during the day. I like the look of this Creamy Crock Pot Chicken Saltimbocca from Claire over at ALittleClareification. Again, it looks fantastic and gives you an alternate idea on how to prepare this yummy dish. Nice work Claire.
I’ve seen this recipe braised and even deep fried. There are so many ways to make it, but I have found that baking the chicken stuffed with yummy ingredients results in juicy chicken that is flavorful every time.
QUICK COOKING TIP: Let’s talk for a minute about using spinach as a stuffing. When we sautee spinach, we’re going to add some cooking fat to make the dish interesting, some salt to bring out the flavor and some shallots and garlic as aromatics. Here’s the problem: sauteed spinach is really soupy.
It’s soupy because we added in the salt to bring out the flavors in the dish. Salt also releases the liquids from veggies and proteins. Spinach has a ton of liquid. So what do do?
Just make sure that you have a good mesh sieve ready to go. After the spinach is done cooking, add it to the sieve over the sink. Press down on it with the back of a spoon to release all the liquids. There’s no need to mess up a tea towel wringing the spinach to a green pulp. A good sieve will do the trick every time.
The remaining spinach will have just enough moisture to keep the chicken juicy and not be a mess to work with.
Final thoughts on the Chicken Saltimbocca Recipe:
This is a fun, fast and fantastic recipe for any weeknight meal. We served this with a simple garden salad and it was just perfect.
If you’re looking for some other Stuffed Chicken Breast recipes, check out my Gluten Free Chicken Cordon Bleu. The crust is crunchy, the chicken is juicy and the sauce is perfectly saucy. This is a favorite in our house.
So how have you prepared Chicken Saltimbocca? Do you include sage, capers or basil like the traditional veal saltimbocca? Would love to hear your thoughts. In the meantime, happy eating.
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A perfectly easy meal that is ready in under 30 minutes. It has it all: juicy chicken, sauteed spinach, melty cheese and salty prosciutto. Delightful for any night of the week.
- 1 bag Baby Spinach
- 1 TBSP Olive Oil
- 1 TBSP Butter Unsalted
- 1 Shallot Finely diced
- 2 cloves Garlic Minced
- 1/4 TSP Red Pepper Flakes
- 1 pinch Salt & Pepper Each
- 1 squeeze Lemon Juice
- 4 Chicken Breasts Boneless, skinless
- 4 Slices Mozzarella
- 4 Slices Prosciutto
- 1 TSP Kosher Salt
- 1 TSP Pepper
- 1 TBSP Olive Oil
- 1 TBSP Butter Unsalted
First, preheat your oven to 350 degrees. Then take a heavy bottom skillet and heat on high. Add in the olive oil and butter. When the butter has melted, add in the shallots. Cook for 2 minutes, stirring. Then add in the garlic, spinach, salt and pepper.
Using tongs, turn the spinach in the pan. When it has wilted, add in the red pepper flakes and a squeeze of lemon. Taste and adjust the seasoning.
Drain the spinach in a fine mesh sieve over the sink. Press lightly with the back of a spoon to release the liquid. Set aside.
First, salt and pepper the chicken breasts on both sides. Next, butterfly the chicken breasts from the lobe side. Stuff with the spinach and fold back over.
Using the same heavy bottom skillet over high heat, add in the olive oil and butter. When it is hot, add in the stuffed chicken breasts. Allow to brown, then flip carefully using tongs. Allow to brown. Remove from the pan to a foil lined, rimmed baking sheet. Add cheese and then the prosciutto slices.
Bake at 350 for 20 minutes. Remove from the oven when cooked through. Serve hot and enjoy!