Skip to Accessibility Tools Skip to Content Skip to Footer
Chicken Saltimbocca with Oven Roasted Vegetables

Chicken Saltimbocca with Oven Roasted Vegetables

Easy and delicious way to bump up the flavor of a chicken dinner. The Italian word “Saltimbocca” means to “jumps into the mouth”. Pair this delightful chicken with fresh oven-roasted vegetables for dinner tonight.


  • 6 boneless, skinless chicken breasts
  • 1/4 tsp salt
  • 1/8 tsp garlic powder
  • 12 fresh sage leaves, thinly sliced
  • 6 thin slices of Prosciutto

Makes 6


    1. Preheat oven to 400’F.
    2. Place 1-2 chicken breasts in a plastic resealable bag and close the bag. Pound chicken in the bag with a meat mallet or the bottom of a pot until about 1/4 inch thickness. Remove pounded chicken to a plate and continue with remaining chicken.
    3. Lightly sprinkle pounded chicken with salt and garlic powder.
    4. Take 1 pounded chicken breast and place sliced sage leaves on top. Place slice of prosciutto on plate, with chicken breast on top. Begin rolling chicken breast in prosciutto, sealing sage on the inside.
    5. Place wrapped chicken rolls seam side down in a 13 x 9 inch glass baking dish and bake at 400’F for 22-27 minutes or until chicken reaches an internal temperature of 165’F and is no longer pink.
    6. Serve with Oven Roasted Vegetable Medley.

Notes: Prosciutto is a very thinly sliced, dry-cured ham. It can be found in the refrigerated section of the deli department of most grocery stores.

Photograph by Kelly Dabel. All rights reserved. Used with permission.
Disclaimer: cannot guarantee a recipe that has been scaled to make a different number of servings from the original.