I always loved prosciutto. So when I passed a package of prosciutto in the grocery store I knew I had to make a recipe with it or else I would just the entire package by myself . I also decided to buy some mozzarella because of course it was right next to the prosciutto and there is no better combination that prosciutto and mozzarella. In order to make this dish healthy, I decided to combine them with some chicken. Which naturally lead me to the classic italian dish — Chicken Saltimbocca. YES! I found my reason to give into my cravings and buy the prosciutto.
The reason why this dish works so well and have been served in Italian kitchens for YEARS is that the chicken neutralizes the saltiness of the prosciutto allows the cheese to shine without competing with the other flavors. Because let’s face it, we aren’t here for the chicken.
Chicken Saltimbocca
Ingredients
- 1 lb boneless skinless chicken breast cut into 4-ounce pieces
- Pinch of salt and pepper
- 1 TBSP chopped sage
- 2 smashed garlic cloves
- 1 pinch red pepper flakes
- 1 TBSP Olive oil
- 6 thin slices prosciutto
- 1 cup shredded mozzarella cheese
Instructions
- If the chicken is thick, either cut it horizontally or using a meat mallet, pound the chicken to flatten a bit.
- Season each side of the chicken with salt, pepper, sage, garlic, red pepper flakes.
- Heat a medium skillet over medium heat and add olive oil. Brown the chicken breasts in the oil until almost cooked through.
- Top each piece with some shredded mozzarella and a slice of prosciutto. Cook with a lid for another 3 mins or until the cheese is melted.
