In Italy, the Saltimbocca is usually made with veal and prosciutto with a sage leaf. Since chicken is more economic, and to be honest I find veal to be on the tough side, I started using chicken breasts. Also, because I can never stick to one flavor being overly partial to the layering of flavors, I decided to make the sauce and to put a number of my favorite flavors and aromatic herbs in. Sage and rosemary seemed to be the perfect fit and the ginger and hot pepper gives a lovely bite. I have since played with flavors by making it less European and more Latino by substituting the sage and rosemary with cilantro and mint. Love that combination as well. I think the next time I might even try it leaning towards Jamaica with a Jerk flavor or even more towards Asia. I think this recipe is open to your imagination and curiosity.
For at least twenty years now this dish has been a staple entrée on my party menus. It is a favorite that never fails and is extremely tasty ensuring that everyone is very happy. I sometimes substitute thighs for breast, but if you can marinate the breast for the two days as suggested before using, the texture and moisture is amazing, and your guests won’t be able to tell the difference between the two parts of the chicken. The thigh, however, should be marinated at least 6 hours to a day. Flavor is always the end goal. This is definitely an easy recipe that you can prepare ahead of time, even partially cooking and then finishing off in the oven.
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Chicken Prosciutto Sage Rolls – Saltimbocca
Serves – 8 - 10 || Preparation: 30 minutes + seasoning overnight and up to three days
8 chicken breasts (approximately 4 oz. each – 2 lbs.), sliced and pounded as thin as possible
Salt & pepper
½ tsp ground ginger
½ tsp ground allspice
Dash or 2 of hot pepper flakes (optional)
½ - ¾ cup of sage-rosemary-ginger sauce
8 paper thin slices of prosciutto
16 large to medium sage leaves, washed and dried
8 - approximately 1-foot kitchen string
Olive oil, for frying
3 sprigs of rosemary
6 sage leaves
Sage-Rosemary-Ginger Sauce
Makes about 1 cup || Preparation: 15 minutes
1 cup fresh sage leaves, washed and dried
½ cup fresh rosemary leaves, washed and dried
2 scallion stalks, roughly diced
1 large garlic clove, cut into 4 pieces
2 – 3 inches ginger, cleaned and cut into smaller pieces
1 Tbsp. Dijon mustard
½ cup virgin olive oil
2 Tbsp soy sauce (I use coconut amino)
2 Tbsp citrus syrup (use honey as a substitute)
salt and pepper to taste
Place all ingredients into a blender or food processor and blend until whipped into a sauce. Additional olive oil may be added depending on desired thickness.
Recipe for the Chicken Rolls
1. Wash and dry carefully the chicken pieces. Season with the dry seasoning followed by the sauce, making sure to leave some of the sauce to make gravy.
2. Place in a container and leave from 6 hours to 2 days marinating in the refrigerator.
3. Remove from the refrigerator, place a slice of prosciutto and two sage leaves flat on the chicken. Then roll carefully and wrap the string around the chicken and tie the two ends together so that the chicken remains closed. I prefer kitchen string to toothpicks as it is easier when browning the chicken rolls. At this point you can place chicken in the container with the marinade and return to the refrigerator if not needed immediately. I like to do this the day before.
4. Chicken should be at room temperature. Any marinade and juices from the chicken should be added to a small saucepan together with the remaining sauce. I add about a ½ cup of cold water and at low heat uncovered for abut 10 minutes until reduced. Add additional salt and pepper if desired.
5. When ready heat a skillet, then add enough olive oil to cover the bottom of the skillet. Put a few sage leaves and a sprig of rosemary in the pan to flavor the oil. If the skillet is large enough, place all the chicken in the hot oil. Brown the chicken but be careful to not burn. Using tongs, turn on all sides so that the pieces are even in color. Place on a prepared baking sheet and cover. Then place in oven heated at 350°F for approximately 20 minutes to make sure that the interior of the chicken is properly cooked. This is why it is important to have all the pieces more or less the same size. Uncover for the last 10 minutes.
6. Remove the chicken from the oven and let sit for about 5 – 10 minutes to allow for it to cool. Carefully using kitchen scissors remove the strings. If you wish you can serve each person an individual roll. I prefer to slice the rolls and place on a serving platter. Spoon the juices from the baking sheet over the chicken and serve the gravy separately. I find that my guests prefer this practice. Decorate with fresh rosemary sprigs and sage leaves.
I hope you enjoy this recipe !
Photo by Melissa Hom