Chicken Saltimbocca Recipe

Name: Chicken Saltimbocca Recipe
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Ingredients: 8 chicken tenders (Organic boneless ); salt; pepper; 8 pieces prosciutto; 16 cubes Gouda cheese (cubed); 4 ounces fresh tarragon; 1/4 teaspoon dried tarragon; 1/2 cup butter; 1 cup chicken broth

Last updated on May 18, 2020. Originally posted on April 9, 2018 By Elaine 48 Comments

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This chicken saltimbocca recipe is truly one of my absolute favorites. I serve it whenever I can to guests because I know that they are going to love it!!

A couple of chicken saltimbocca on a plate with rice and broccoli rabe. There is the pan of chicken saltimbocca in the background - for the chicken saltimbocca recipe

I gaze lovingly at these cute little chicken roll-ups. That’s what I call this chicken saltimbocca recipe. I would pet these chicken roll-ups like a beloved animal if it wasn’t weird and didn’t get my fingers all greasy. It’s an awesome combination of chicken, salt, pepper, prosciutto, fresh tarragon and gouda cheese.

Doesn’t that make you want to dance the chicken saltimbocca jig?

It does me!

Did you know that saltimbocca means “jumps in the mouth” in Italian? Well, it does and believe me, you are going to want these beauties to jump right into your mouth, no fork necessary!

Helpful tips

Place as many toothpicks as pieces of chicken and place them on a plate so you can grab them as you go. This also helps to keep the toothpick box clean.
Use chicken tenders as it’s easier than cutting up chicken breasts.
If you can, use fresh tarragon.
If you don’t have a tenderizer, then use the side of a cast iron pan. Not elegant but it will do the job.
Use gouda cheese because it’s flavorful and melts delightfully and don’t skimp on the cheese.
Use prosciutto because it is so flavorful. You can also use ham if you prefer.
To roll them: grab the chicken at the fat end of the slab and roll tightly so that the cheese wraps up first, roll down the chicken and stick a toothpick 1/4 of an inch away from the seam.

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How to make chicken saltimbocca

Pre-step

I get out my tools: plastic wrap, meat tenderizer and large plate.

Step one

Gather the chicken tenders, gouda cheese, prosciutto and tarragon.

Raw chicken tenders on a blue plate, with some gouda cheese, and other ingredients in the background for the chicken saltimbocca

Step two

Place tenders between two sheets of plastic wrap and take a meat tenderizer and pound the chicken until they are 1/4 inch thick.

Chicken tenders pounded flat between two plastic wrap sheets for the chicken saltimbocca

Step three

Cut the gouda cheese in rectangles and lay our the prosciutto for easy access.

Gouda slices and prosciutto and tarragon in the background for the chicken saltimbocca

Step four

Place flattened chicken on a few plates and sprinkle some salt and pepper on the pieces. Add prosciutto, tarragon and 3 rectangles of gouda cheese on top.

3 pounded chicken tenders with some prosciutto, tarragon and cheese on a blue plate, ready to be rolled up into chicken saltimbocca

Step five

Grab the end of the chicken and roll the chicken up. Secure it with a toothpick. (See notes.)

Chicken rolled up with toothpicks sticking out of them for the chicken saltimbocca

Step six

Heat the sauté pan on medium heat. Add a stick of butter and once the butter has melted, place each chicken rollup in the pan. After 2 1/2 minutes, turn each roll and sauté for an additional 2 1/2 minutes.

Step seven

Take out the chicken saltimbocca and place them on a plate. Add one cup of chicken broth and as much fresh tarragon and you would like. I actually use the at least half the container since it’s not that big.

If the butter-broth-tarragon mixture isn’t boiling, turn up the heat so it does. Boil for 5 minutes. While you are waiting for the 5 minute boil, take out the toothpicks from the chicken saltimbocca.

Don’t worry it won’t uncurl like a party favor. It stays together.

Chicken broth, tarragon added to the butter for the Chicken Saltimbocca recipe

Step eight

Once the 5 minutes is up, turn the heat off for approximately 2 minutes (to end the boil), then I set the heat to a simmer and place the chicken back in the pan and sauté for 2 1/2 minutes.

Turn the chicken and sauté for an additional 2 1/2 minutes or until it’s fully cooked.

Chicken saltimbocca done and in a pan with a plate of rice and broccoli rabe - for the chicken saltimbocca recipe

I plate the chicken saltimbocca with rice and broccoli rabe. You can plate it with any vegetable of your choice.

Different view of A couple of chicken saltimbocca on a plate with rice and broccoli rabe. There is the pan of chicken saltimbocca in the background - for the chicken saltimbocca recipe

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I hope you enjoyed this chicken saltimbocca recipe. It’s truly a favorite in my house.

And as always, may all your dishes be delish!!

If you’ve tried this chicken saltimbocca or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!