Chicken Saltimbocca with Prosciutto and Basil

Stuffed chicken Saltimbocca topped with cheese

5 from 2 reviews

Chicken Saltimbocca with Prosciutto and Basil

Chicken Saltimbocca -Prosciutto and basil stuffed chicken breast pan seared to golden perfection, topped with cheese and served with a light wine butter sauce. This easy and impressive one-pan chicken dish is absolutely delicious!

Course Dinner, Main Course

Cuisine Italian

Keyword Chicken Saltimbocca

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 504kcal

Author Chef Kathy McDaniel

Ingredients

4 (5-6 oz. ea.) boneless and skinless chicken breast halves
Salt and pepper to taste
1 teaspoon garlic powder
8 large basil leaves
8 thin prosciutto slices (about 3 ounces)
2 tablespoons all-purposed flour (divided)
1 tablespoon olive oil
3 tablespoons butter (divided)
1/4 cup white wine
3/4 cup chicken broth
1/2 lemon, juiced
8 slices Fontina cheese (mozzarella, Gruyere or provolone can be used) (thin slices)
Chopped basil for garnish (optional)

Instructions

Butterfly each chicken breast, cutting horizontally into the thickest part of the breast almost all the way through to the other side (keeping the breast attached on one side). Open each breast like a book and place 2 basil leaves in the center of each chicken breasts and top the basil with 2 slices of prosciutto. Fold the chicken over to enclose the basil and prosciutto and secure the filling with a skewer or toothpicks.
Season the chicken with salt, pepper and garlic powder on both sides. Spread 1 tablespoon of the flour on a plate and dredge each breast very lightly. Shake off the excess. Set aside.
In a large nonstick skillet over medium-high heat, melt 2 tablespoons of butter and oil. Add the chicken and cook for about 4 to 5 minutes or until the chicken is golden brown. Turn the chicken over and cook for about about 3-4 minutes. The chicken will finish cooking on the sauce. Transfer the chicken to a platter and cover to keep warm.
Lower the heat to medium-low. In the same skillet melt the butter. Add the remaining flour and cook for 1 minute stirring constantly. Add the wine whisking to avoid any lumps. Cook for about 1 minute. Slowly add the broth and lemon juice and bring to a boil. Let the sauce cook down for about 2 minutes to thicken slightly.
Return the chicken to the skillet, and cook over medium-low heat for about 2 minutes. Top each chicken breast with 2 slices of cheese. Cover the skillet and cook 1 to 2 minutes or until the cheese is melted.

Season with salt and pepper to taste if needed and garnish with chopped basil (optional). Serve immediately.

Notes

Smaller chicken breasts (5 to 6 ounces each) work best for this recipe.
We use 1 tablespoon of flour to dredge 4 chicken breasts halves and 1 tablespoon of flour to make a roux to thicken the sauce.
Dredging the chicken lightly with flour creates a thin coating that gets beautifully golden when seared. You can skip this step but the chicken may not get as golden brown.
If you prefer, place the skillet under a broiler to melt the cheese. Just keep an eye on it as it melts fast. Also make sure your skillet is oven-safe.
The chicken should reach an internal temperature of 165 degrees Fahrenheit before it is consumed. Always check with an instant read thermometer for accuracy.

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