What is there to say about a dish like chicken saltimbocca, with chicken, cheese, and prosciutto all together that your imagination can’t dream up all on its own? Can you even think of a better combination? I realize that chicken cordon bleu is a similar combo, but when you’re looking for something a bit lighter, this is the way to go. You can totally tailor the cheesiness level to your taste and health concerns, and honestly, it would probably taste delicious even just with prosciutto… but I’m not one to turn down cheese.
This Italian classic is obviously delicious as I’m sure everyone already knows from having tried it previously. But, when it’s made at home, it’s actually not as unhealthy as it looks. Sure, the cheese adds some extra fat, as do the fatty bits on the prosciutto, but I generally trim my prosciutto and this dish is full of protein. Paired with some healthy sides, it’s a pretty easy dish that tastes very indulgent.
Yield 4 servings
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 tablespoon dried sage
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons olive oil
- 6-8 slices of prosciutto
- 1 pinch red pepper flakes
- about 4 ounces fontina cheese, freshly grated
- Preheat your oven broiler on high.
- Cut the chicken breast in half into thin filets, or pound with a mallet to flatten out.
- Season the chicken with salt, pepper, red pepper flakes, and sage.
- Heat a large oven-safe skillet over medium high heat with olive oil.
- When hot, add the chicken and cook until browned on each side and fully cooked (about 3-4 minutes each side.)
- Remove from heat and add the prosciutto onto the chicken and top with grated fontina.
- Broil for 2-3 minutes, or until the cheese is bubbling.