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!
As you can see, I love food. I love talking about food, I love writing about food and I especially love EATING food. When I was a teenager, I used to have some, um, let’s just say, quirks. One of them being, at the end of the day, I used to make my sisters listen to what I ate all day, from breakfast to my night snack. Did anyone else do that? I give my family a lot of credit for indulging me in that little habit. And I have to admit that I still sometimes do it to dear hub Christopher. Not often, but it has been known to happen.
I know, poor guy. But, what a guy!!
On to the Chicken Saltimbocca Recipe
So, what I bought this time, deviating from my normal organic chicken thighs, were organic chicken tenders.
How do You Deal with Chicken Tenders?
There were eight of them for me work with. And by “work with”, I mean “pound the crap out of” so they become flat and thin. I love how they spread out once you’re finished pounding them. How do I flatten these cute little chicken tenders?
I put two tenders between three pieces of plastic wrap, use the flat side of a meat tenderizer, whack away, and voila! I have beautiful flattened chicken. 🙂
Pound, pound, pound, POUND!
Take your aggressions out on these cute little chicken bits.
I gather all the rest of the ingredients for the chicken saltimbocca recipe, which includes gouda cheese, prosciutto and fresh tarragon. I cut the gouda cheese in strips.
How do you assemble it all for the chicken saltimbocca recipe?
- Salt the chicken tenders
- Place prosciutto on the chicken
- Place as many fresh tarragon leaves as you want on top
- place three chunks of gouda cheese on top
Do I need to use Prosciutto, gouda cheese and Fresh Tarragon?
You could use thin slices of ham but I prefer to use prosciutto because the prosciutto adds so much to the flavor.
I like the smoky flavor of Gouda cheese, but you can use any semi soft cheese. I’ve used really soft cheese before and it tends to leak out when you are cooking, which I’m not as fond of because I want the cheesy goodness in my tum-tum, not in the pan!
I prefer fresh tarragon because it is so fragrant and delicious. But if you can’t find fresh tarragon, fear not! You can always just use dried tarragon.
How do you roll chicken saltimbocca recipe?
Now it’s time to grab some toothpicks and roll these babies up. I gather the cheese at the starting end of my roll so that it wraps up first, roll down the chicken and stick a toothpick in it once it’s done. I stick the pick 1/4 of an inch away from the seam. Make sure the toothpick goes through both sides so that your roll holds together while cooking. Continue until all the chicken is rolled up and the picks are in place.
Not sure why I think they are so cute – it’s raw meat for pete’s sake – but I do!
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. I also sprinkle more dried tarragon because, hey, why not? Just a sprinkle. Or two. Or three!
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. Almost every time I’ve made this dish, a small piece of prosciutto escapes from the roll up so I let it stay in the pan. I do fish it out at some point and pop it in my open maw but that isn’t required, just desired. You can catch a glimpse of it in the photo below – in the middle of the pan.
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.
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!!
- 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