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Chicken Saltimbocca

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I had veal Saltimbocca in a restaurant a number of years ago and wanted to imitate the dish but with chicken, which is less expensive than veal. This has become one of my husband's favorite meals. It is easy to make and always impresses company.

Chicken Saltimbocca

  • Servings: 6 ounce serving
  • Yield: 4 servings


  • 1 ½ lbs. boneless, skinless chicken breast
  • 2 tablespoon chopped garlic (fresh or pre-chopped)
  • 1 teaspoon fresh sage, cut into thin ribbons
  • 4-ounce package of prosciutto
  • 2 cups grated fontina cheese (about ½ lb)
  • 2 tablespoon melted butter
  • ½ cup Marsala wine
  • 2 jars Heinz Savory Beef fat-free gravy


  1. Wrap each breast of chicken in a single layer of plastic wrap and pound with a meat mallet or a rolling pin until the meat is approximately ¼ inch thick.
  2. Cut the chicken into pieces that you think are serving size; they don’t need to be an exact size or all the same size.
  3. Sprinkle both sides of the chicken with salt and pepper.
  4. Spray a large frying pan with cooking spray and saute the chicken for about two minutes per side.
  5. Place the chicken on a cookie sheet or platter but do not overlap them.
  6. Spread chopped garlic and sage over each piece of chicken sparingly and spoon over a little butter.
  7. Cover with a single layer of prosciutto and then sprinkled the grated cheese evenly on each piece.
  8. In the pan you used to saute the chicken, pour in the two jars of gravy and the wine and cook on medium high heat.
  9. Stir until combined and until just boiling.
  10. Reduce heat to low and place the chicken back into to the pan.
  11. Cover the pan and cook for about five minutes until the cheese is melted.

Recipe Tags

I often put the pan in a 250-degree oven to keep it warm while a salad is served. This dish is just as good, maybe better, than what a restaurant would serve.



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