Baked Chicken Saltimbocca Recipe
Prep Time:
45 minutes
Cook Time:
30 minutes
Servings:
4 Servings
Ingredients
  • 4 boneless skinless chicken breasts, thinly sliced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 slices prosciutto
  • 4 slices provolone
  • 1 teaspoon dried sage
  • ½ teaspoon dried parsley
  • ¼ cup white wine
  • 2 tablespoons lemon juice
  • ¼ cup chicken stock
  • 1 tablespoon butter, melted
  • ¼ cup panko breadcrumbs
Directions
  1. Pat the chicken breasts dry with a paper towel, then sprinkle both sides with salt and pepper.
  2. Place one slice of prosciutto on the center of each chicken breast, top with a slice of provolone, and sprinkle dried sage and dried parsley over top.
  3. Roll the chicken breasts up tightly, then tuck in the sides.
  4. Wrap them each with plastic and refrigerate for at least 30 minutes.
  5. Preheat the oven to 400 F.
  6. In a small bowl whisk together the white wine, lemon juice, and chicken stock.
  7. Pour the mixture into the bottom of a baking dish large enough to fit the chicken breasts.
  8. Remove the plastic wrap from the chicken and place it in the dish.
  9. Brush the melted butter over the top of the chicken breasts and spoon the panko breadcrumbs over top, pressing gently to get them to stick.
  10. Bake the chicken in the preheated oven for 30 to 35 minutes, until it is golden and a thermometer inserted into the chicken (not the filling) reaches at minimum of 160 F.