Chicken Saltimbocca Recipe

Close-up view of a Chicken Saltimbocca dish on a decorative plate. The dish features a tender chicken breast topped with melted cheese, a slice of prosciutto, and fresh spinach leaves, garnished with a wedge of lemon and red pepper flakes. A fork rests beside the chicken, ready for serving.

5 from 7 votes

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.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Italian

Keyword: chicken saltimbocca, healthy chicken dinner, saltimbocca

Servings: servings

Calories: 511kcal

Author: Scott Groth

Ingredients

For the Spinach Stuffing

2 cloves garlic minced
1 bag baby spinach
1 tablespoon olive oil
1 tablespoon butter unsalted
1 shallot finely diced
1 squeeze lemon juice
¼ teaspoon red pepper flakes
Salt to taste
Freshly cracked black pepper to taste

For the Chicken Saltimbocca

4 chicken breasts boneless and skinless
4 slices mozzarella
4 slices of prosciutto
1 teaspoon kosher salt
1 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon butter unsalted

Instructions

For the Spinach Stuffing

First, preheat your oven to 350°F. Then take a heavy-bottomed skillet and heat on high. Add in the olive oil and butter. When the butter has melted, add in the shallots. Cook for 2-3 minutes, stirring. Then add in the garlic, spinach, salt and pepper.
Using tongs, turn the spinach in the pan. When it has wilted, add 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.
For the Chicken Saltimbocca
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-bottomed skillet over medium-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°F for 20 minutes. Remove from the oven when cooked through. Serve hot and enjoy!

For the Chicken Saltimbocca

Notes

Saltimbocca is a fantastic recipe... if you have an variations, let me know in the comments!

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