Some dishes are so simple yet so full of flavor that they immediately earn a permanent place in the family cookbook — and Nonna’s Chicken Saltimbocca is one of them.
The name saltimbocca means “jump in the mouth” in Italian, and that’s exactly the sensation you get with each bite. Tender chicken, smoky speck, fragrant sage, and a touch of Parmigiano Reggiano create a combination that’s both rustic and elegant.
This recipe is quick enough for a busy weeknight but impressive enough for guests — perfect as a main course or as a hot appetizer at your next gathering.
⏱ Cooking Time
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 3–4 people
🛒 Ingredients
17 oz chicken breast (whole or thick slices)
7 oz thinly sliced speck (or prosciutto)
Fresh sage leaves (whole)
Salt and pepper to taste
3–4 tablespoons grated Parmigiano Reggiano cheese
Extra virgin olive oil, as needed
👩🍳 Method
Step 1 – Prep the Chicken
Cut the chicken breast into strips about ¾ inch wide. Place in a bowl with olive oil, salt, pepper, and some chopped sage. Marinate for 10 minutes.
Step 2 – Wrap with Speck
Lay slices of speck on a cutting board (cut in half if too long). Place a strip of chicken at one end, sprinkle lightly with Parmigiano Reggiano, and roll the speck around the chicken.
Step 3 – Add Sage and Secure
Place a fresh sage leaf on top of each roll and secure with a toothpick.
Step 4 – Cook
Heat a pan with a drizzle of olive oil over medium heat. Add the chicken rolls and cook for about 5 minutes, turning occasionally. Increase the heat for the last 2–3 minutes to brown. Ensure chicken is cooked through before serving.
Step 5 – Serve Hot
Plate and serve immediately for the best flavor.
💡 Tips & Tricks
Substitute speck with prosciutto for a milder, more delicate flavor.
Always use fresh sage for maximum aroma.
Deglaze the pan with a splash of white wine for an elegant finishing touch.
📊 Nutritional Facts (per serving, based on 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 2 g |
| Protein | 28 g |
| Fat | 21 g |
| Saturated Fat | 7 g |
| Cholesterol | 95 mg |
| Sodium | 880 mg |
| Fiber | 0 g |
| Sugar | 0 g |
Nonna's Chicken Saltimbocca
Notes
Ingredients
- 17 oz chicken breast (whole or thick slices)
- 7 oz thinly sliced speck (or prosciutto)
- Fresh sage leaves (whole)
- Salt and pepper to taste
- 3–4 tablespoons grated Parmigiano Reggiano cheese
- Extra virgin olive oil, as needed
👩🍳 Method
Step 1 – Prep the ChickenCut the chicken breast into strips about ¾ inch wide. Place in a bowl with olive oil, salt, pepper, and some chopped sage. Marinate for 10 minutes. Step 2 – Wrap with Speck
Lay slices of speck on a cutting board (cut in half if too long). Place a strip of chicken at one end, sprinkle lightly with Parmigiano Reggiano, and roll the speck around the chicken. Step 3 – Add Sage and Secure
Place a fresh sage leaf on top of each roll and secure with a toothpick. Step 4 – Cook
Heat a pan with a drizzle of olive oil over medium heat. Add the chicken rolls and cook for about 5 minutes, turning occasionally. Increase the heat for the last 2–3 minutes to brown. Ensure chicken is cooked through before serving. Step 5 – Serve Hot
Plate and serve immediately for the best flavor.
No Comments