Crystal's Chicken Saltimbocca

Crystal's Chicken Saltimbocca

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About this recipe: Boneless chicken breasts are pounded thin, then rolled with prosciutto, provolone, and spinach, and cooked in olive oil and white wine.


Serves: 8 

  • 8 skinless, boneless chicken breast halves - pounded thin
  • 3 tablespoons (45ml) olive oil, divided
  • 1 pinch salt and black pepper to taste
  • 1 (300g) package frozen chopped spinach, thawed and drained well
  • 8 slices thinly sliced prosciutto
  • 8 slices provolone cheese
  • 1/2 cup (40g) freshly grated Parmesan cheese
  • 1 1/2 cups (375ml) dry white wine

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Brush each chicken cutlet with olive oil and season with salt and pepper.
  2. Squeeze excess water out of the frozen spinach, then season with olive oil, salt, and pepper.
  3. Place 1 piece of prosciutto, 1 piece of provolone, and a thin layer of spinach on each chicken cutlet. Then sprinkle Parmesan over the tops.
  4. Beginning at the short, tapered end, roll up each chicken cutlet, and secure with a toothpick.
  5. Heat 2 tablespoons (30ml) olive oil in a large skillet over medium heat. Place chicken in the skillet, then pour in wine. Cook, turning the chicken, until the wine evaporates, and the chicken is cooked through and its juices run clear, about 20 minutes.

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