Search Recipes

Chicken Saltimbocca


  • 12 boneless skinless chicken breasts (5 oz. each)
  • 12 large fresh sage leaves
  • 24 thin slices ham
  • 2 cups all-purpose flour
  • 1/4 cup butter
  • 1/4 cup olive oil
  • 1-1/2 cups reduced sodium chicken broth
  • 6 Tbsp. dry white wine
  • 6 Tbsp. fresh lemon juice


  • 1. Preheat standard oven to 350°F. Place each chicken breast between pieces of plastic wrap. Pound until about 1/4-inch thick.
  • 2. Place 1 sage leaf and 2 slices of ham on chicken breast; fold closed. Secure with a small skewer.
  • 3. Dust chicken with flour.
  • 4. Heat butter and olive oil in large oven-proof skillet on medium heat. Sauté chicken breasts 2 to 3 minutes per side or until golden brown on both sides. Remove chicken from pan.
  • 5. Add chicken broth, wine and lemon juice to sauté pan. Simmer, uncovered, 5 minutes.
  • 6. Return chicken to pan. Bake 8 to 10 minutes or until chicken reaches an internal temperature of at least 165°F. Plate 1 chicken breast per serving.
  • Nutritional information per serving: Calories 330; Total Fat 13g; Saturated Fat 4g;
  • Trans. Fat 0g; Cholesterol 103mg; Sodium 579mg; Total Carbohydrate 11g; Dietary Fiber 0g;
  • Total Sugars 0g; Protein 40g