Chicken Saltimbocca Recipe
This chicken saltimbocca recipe is my delicious twist on a classic Italian dish. Made with chicken tenders stuffed with prosciutto, tarragon, and gouda cheese, then baked to perfection, this easy 30-minute dinner is an instant hit.
I gaze lovingly at these cute little chicken roll-ups. That’s what I call this chicken saltimbocca recipe. It’s an awesome combination of chicken, salt, pepper, prosciutto slices, fresh tarragon and gouda cheese.
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!
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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.
- Don’t pound the chicken until it is paper-thin, you WANT it to be 1/8 inch thick. But 1/4 inch thick is also okay.
- Use gouda cheese because it’s flavorful and melts delightfully and don’t skimp on the cheese.
- Use prosciutto because it is so flavorful. But, 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.
- I use fresh tarragon leaves because the herb goes so well with poultry. Although I didn’t use it in this recipe, you can add fresh sage leaves to enhance the flavor, if you have them. But it’s not necessary.
How to make chicken saltimbocca
Pre-step
Get out your tools: plastic wrap, meat tenderizer and a large plate.
Step one
Gather the ingredients – chicken tenders, gouda cheese, prosciutto, and tarragon.
Step two
Place tenders between two sheets of plastic wrap and take a meat mallet and pound the chicken until they are 1/8 to 1/4 inch thick.
Step three
Cut the gouda cheese in rectangles and lay out the slices of prosciutto for easy access.
Step four
Place flattened chicken on a few plates and sprinkle some salt and pepper on the pieces. Add a slice of prosciutto, fresh tarragon leaves and 3 rectangles of gouda cheese on top of each piece of chicken.
Step five
Grab the end of the chicken and roll the chicken up. Secure it with a toothpick. (See notes.)
Step six
Heat the sauté pan or large skillet 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 piece of chicken and sauté for an additional 2 1/2 minutes.
Step seven
Remove the chicken saltimbocca from the pan 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 to medium-high heat so it does. Boil for 5 minutes. While you are waiting out the 5 minutes, take out the toothpicks from the chicken saltimbocca.
Don’t worry it won’t uncurl like a party favor. The chicken will stay in their rolled up position.
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.
I plate the chicken with rice and broccoli rabe. You can plate it with any vegetable of your choice. Make sure to spoon the sauce and juices over the chicken.
I hope you enjoyed this chicken saltimbocca recipe. It’s truly a favorite in my house.
Other popular chicken recipes
And as always, may all your dishes be delish!!
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Chicken Saltimbocca Recipe
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
Instructions
- Place chicken between two pieces of plastic wrap. Pound the chicken with the flat of a meat tenderizer or mallet.8 chicken tenders
- Place 2 pounded chicken pieces on a large plate and sprinkle salt and pepper on them.salt, pepper
- Place a sheet of prosciutto on chicken.8 pieces prosciutto
- Put some fresh tarragon on the prosciutto.4 ounces fresh tarragon
- 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.16 cubes Gouda cheese
- Repeat until all the chicken has been rolled up into cute little tubes.
- Heat a large sauté pan on medium and add a stick of butter. Melt it.1/2 cup butter
- Place chicken in butter and sauté for 2 1/2 minutes. Turn the chicken and sauté for an additional 2 1/2 minutes.
- Remove chicken from the pan and set aside.
- Turn the heat up to medium-high heat. Add broth and both fresh and dried tarragon and boil for 5 minutes.1 cup chicken broth, 1/4 teaspoon dried tarragon
- While broth is boiling, remove toothpicks from the chicken. Don't worry each piece will stay rolled.
- Turn the heat off under the pan to make the broth stop boiling, cooling for 1 – 2 minutes.
- Place the chicken back in pan and turn the heat to a simmer. Sauté for an additional 2 1/2 minutes, turn the chicken and cook for another 2 1/2 minutes, until done.
- Remove pan from the heat.
- Plate with some vegetables.
- Smile
- Enjoy
Equipment
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- 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.
- Don’t pound the chicken until it is paper-thin, you WANT it to be 1/8 inch thick. But 1/4 inch thick is also okay.
- Use gouda cheese because it’s flavorful and melts delightfully and don’t skimp on the cheese.
- Use prosciutto because it is so flavorful. But, 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.
- I use fresh tarragon leaves because the herb goes so well with poultry. Although I didn’t use it in this recipe, you can add fresh sage leaves to enhance the flavor, if you have them. But it’s not necessary.
