Chicken Saltimbocca







Cook Time

45-50 Min


  • 3 skinless chicken breast fillets, halved lengthways
  • 6 thin slices boiled ham
  • 6 slices Emmenthal cheese
  • 1 tomato, thinly sliced
  • 1 teaspoon crushed dried sage
  • 75g/3oz fine dried breadcrumbs
  • 2 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 50g/2oz butter, melted
  • Preheat the oven to 180°C/ 350°F/Gas mark 4.
  • Put the chicken fillets, bottom side up, between two pieces of cling film. Working out from the centre, pound each piece lightly with a meat mallet. Remove the cling film. Put a ham slice, a cheese slice and a few tomato slices on each piece.
  • Sprinkle each fillet lightly with the sage, and roll up Swiss-roll style. Press to seal well.
  • Combine the breadcrumbs, Parmesan and parsley. Dip the chicken in the butter, then roll in the breadcrumbs. Bake in a lightly oiled dish for 40–45 minutes.


  1. Choose fresh and quality chicken to ensure flavor and safety.
  2. Cook poultry thoroughly to eliminate harmful bacteria.
  3. Use a separate cutting board for raw chicken to prevent cross-contamination.
  4. Be cautious with raw prosciutto; handle it with care.
  5. Securely wrap chicken to ensure proper cooking and flavor infusion.
  6. Store leftovers promptly in the refrigerator.
  7. Practice good hygiene; wash hands and utensils thoroughly.
  8. Communicate ingredient details if sharing, considering allergies.
  9. Follow the recipe instructions closely for safe preparation.
  10. If uncertain, consult reliable sources or seek professional advice


{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}