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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

Chicken Saltimbocca Recipe

An easy and delish way to eat chicken roll ups!
Course Chicken
Cuisine Poultry
Keyword chicken saltimbocca recipe
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings 8 pieces
Calories 235kcal


  • 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


  • 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
  • Eat
  • Enjoy


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.


Serving: 2pieces | Calories: 235kcal | Carbohydrates: 7g | Protein: 14g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 65mg | Sodium: 298mg | Potassium: 636mg | Fiber: 1g | Vitamin A: 975IU | Vitamin C: 9.7mg | Calcium: 183mg | Iron: 4.8mg