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!!
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!
Tips for the chicken saltimbocca:
- 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
The making of the Chicken Saltimbocca
I get out my tools: plastic wrap, meat tenderizer and large plate.
Process shots for the chicken saltimbocca:
- Chicken tenders ready to be processed
- Chicken tenders flattened between two sheets of plastic wrap
- Gouda cheese cut in rectangles, prosciutto and fresh tarragon in the background
- Flattened tenders, prosciutto, tarragon and gouda cheese
- Chicken tenders rolled up and secured with toothpicks
Time to heat your sauté pan to medium heat. Add the 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.
Now, it’s time to 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.
Once the 5 minutes is up, I 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. I turn the chicken and sauté for an additional 2 1/2 minutes or until it’s fully cooked.
I plate some rice and some broccoli rabe!! You can plate it with any vegetable of your choice.
Other popular chicken recipes on Dishes Delish:
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!
- 8 chicken tenders Organic boneless
- 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
- Place chicken between two pieces of plastic wrap
- Pound chicken with the flat of a meat tenderizer
- Place 2 thin chicken pieces on plate and sprinkle salt and pepper on them
- Place a sheet of prosciutto on chicken
- Put some fresh tarragon on the prosciutto
- Place 2 to 3 cubes of cheese on the chicken, close to one end
- Start to roll up the chicken, making sure you tuck the cheese in first
- Stick toothpick 1/4 inches from seam of chicken roll up
- Repeat until all the chicken is rolled up into cute little tubes
- Heat sauté pan on medium
- Add stick of butter and melt it
- Place chicken in butter and sauté for 2 1/2 minutes
- Turn chicken and sauté for additional 2 1/2 minutes
- Remove chicken and set aside
- Add broth and both fresh and dried tarragon
- Boil for 5 minutes
- Eat that little bit of prosciutto
- While broth is boiling, remove toothpicks
- Turn off the heat to make the broth stop boiling, cooling for 1 - 2 minutes
- Place chicken back in pan
- Turn the heat to simmer
- Sauté for an additional 2 1/2 minutes, turn chicken
- Sauté for additional 2 1/2 minutes or until done
- Remove chicken
- Pair it with some lovely side dishes