Chicken Saltimbocca
Updated Feb. 13, 2024
- Total Time
- 30 minutes, plus 1 hour for marinating
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 1½pounds boneless skinless chicken breast cut into 4-ounce pieces
- Salt and pepper
- 1tablespoon chopped sage, plus 24 large sage leaves
- 2garlic cloves smashed to a paste
- 1pinch crushed red pepper, optional
- Olive oil
- 6thin slices prosciutto
- 6slices fontina cheese (about 4 ounces)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
265 calories; 12 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 33 grams protein; 406 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Using a meat mallet, pound the chicken to flatten a bit. Salt and pepper each piece on both sides and place on a platter. Sprinkle with chopped sage, garlic, red pepper flakes (if using) and olive oil. Massage in the seasoning to distribute, cover and marinate at room temperature for one hour, or refrigerate for up to several hours.
- Step 2
Heat a wide skillet over medium heat and add 3 tablespoons olive oil. When the oil looks wavy, add the sage leaves and let them crisp for about 30 seconds. Remove and drain.
- Step 3
Brown the chicken breasts in the oil for about 2 minutes per side, then transfer to a baking dish large enough to fit them in one layer.
- Step 4
Top each piece with 2 sage leaves, a slice of prosciutto and a slice of fontina. Broil for 2 to 3 minutes, until the cheese is bubbling. Garnish with remaining sage leaves.
Private Notes
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Cooking Notes
Susan
I am not a fan of chicken breasts so I made it with boneless thighs.
My thoughts:
Great taste. Not a sage fan but loved it in this.
Bake not broil.
Put Fontina on towards the end so that it is melted but not melted off of the meat.
I didn't add salt to the marinade so it wasn't too salty with the proscuitto.
Mónica - Las Vegas
Doubled the recipe and followed it exactly as written with the exception of Provolone instead of Fontina. Family raved! My 12 year old daughter took one bite, came into the kitchen, got on her knees, and proceeded to tell me that it was "a gift from God" :) Beautiful flavors, so simple, yet so complex in their delivery and mouthfeel. The crispy sage was the cherry on top, don't skip it, it won't be the same. Thank you NYT, this one is engraved to memory.
Marqua1
Bake - don't broil. 400 degrees for 6 minutes. Easier clean up and excellent results! This is a good recipe to give flavor to otherwise drab skinless boneless chicken breasts.
Jean
Dish is not "laden" with cheese. Fontina is cut into thin slices. Only 4ozs for 1 1/2 lbs of chicken!
DW
People should be aware that there is Dutch fontina and Italian fontina. They are different cheeses, and may account for why some people found the dish too salty.
Jean
No, actually 6 min is about right, else the chicken dries out. Chicken shouldn't be thicker than 1/2 inch. Actually I slice it horizontally into even thinner 1/4 inch slices; even less cooking time.
Jean
Should have also said that I've been making this dish for more than 40 years when recipe first appeared in NYT!
sswonger
Very good recipe and quite simple to prepare.
I'm not a big fan of entrees laden with melted cheese -
I instead topped my chicken breast with a slice of prosciutto and sage leaves (broiled 2-3 minutes then finished with a heavy cream Dijon mustard sauce.)
Oso
We found this recipe here in the NY times after reading about it in the book "The Gentleman in Moscow. "
We prepared it as outlined in the recipe. My wife and I used pounded chicken thighs and brined the oil pepper,garlic,and sage in a bag for a good hour. Yes we added red pepper flakes.We used provealone which tastes similar to fontina and melts better as it covered the procuitto, added the baked sage leaves and were delighted with the outcome.
Bethany
Super easy, good for a weeknight. I marinated all day and the chicken was delicious. Also probably used more fontina than the recipe called for, but no one complained! Served with polenta.
Pat
Can any part of this be made ahead of time?
Rita
A definite keeper. Used baby swiss instead of fontina. Didn't find it too salty. Like the suggestion to add a slice of tomato.
Doug
This was amazing in taste. I probably don't use sage that often, but when I do, as in this dish, what a difference it makes! I never would've thought of crisping them and putting them on top.
adrienne rourke
I brine the chicken for a few hours, helps keep the chicken very moist.
Simon
A little too salty with the prosciutto and fontina. I'd leave off the salt next time. Otherwise, this is a keeper.
GMT
Couldn’t find fontina at Publix, and didn’t feel like going to Fresh Market or Whole Foods, so subbed provolone instead. Was still wonderful!
Mary
I like the Food & Wine Chicken Saltimbocca recipe better (dredge the covered chicken in flour before browning. No broiling and no cheese needed.) This NYT recipe was messy and ended up somewhat dry.
Debra
Made this for 2 people using 2 breasts, 2 pieces of prosciutto and 2 slices of swiss cheese. I sautéed some mushrooms first, as a topping. Put the pan with the chicken breasts mostly cooked into the oven, covered with the prosciutto, cheese, slices of tomato and a handful of spinach. Baked at 400 for about 6 minutes. The tomatoes didn't melt - next time I'll sauté them with the mushrooms. Served with half a baked potato each to soak up the juices. Delicious.
Amy
Lovely dish. I used low salt provolone which melted very nicely instead of fontina. Also the dish was not too salty as others had commented. In addition, I baked the chicken at 400 degrees F for 6 minutes as suggested by one reader, and this worked beautifully instead of broiling.
Jocelynn Bailey
Picky eater spouse LOVED it and raved about how he couldn't taste the sage. I used large chicken breasts cut in half for seemingly more portions. I didn't fry the sage the second time I made it, and it was just as delicious.
Karen in SF
I've made this recipe twice. The first time as written using breasts. As I was worried about the breasts drying out, I didn't broil. I felt the flavor was good, but a little meek. The second time I used boneless skinless thighs. Because of the juiciness of the thighs, I wasn't afraid to broil to really let the cheese melt and prosciutto crisp. Also, I used more salt the second time. The thigh version was absolutely delicious. Do not skimp on the crisped sage!
Julie
Giving this 5 stars because of it's simplicity. Even my husband can follow the directions (though he missed frying up the sage, which was fabulous!). We used thighs but still flattened them. It's a keeper. Also, we used provolone and it was delicious! Keeper.
Martha
Use the broiler. The flavor of the browned fontina cheese jumps in your mouth as much as the prosciutto and sage.
jchristineb
This recipe was blander that what I was expecting. My husband prepared it so I can't speak to his technique or any changes he might have made. Maybe he didn't marinate it long enough.
Stephen
Made this to spec excpt substituting chicken thighs and provolone cheese. An exceptional meal. And fried sage leaves are my new drug. Great recipe!
Jodi
The chicken came out very tender and I just love the combo of the salty elements. I also added cooked chopped spinach (seasoned lightly with S P) in between the chicken and prosciutto layers for a little extra green. YUM!
Russell
I only lightly salted one side of the flattened breast meat and was still too salty with the prosciutto. In the future I would not salt or only add salt at the table. Mine were about 1/4 to 3/8" thick and only took 1-1.5 minutes per side at 325 Degrees F oil. One comment. I have never seen sage leaves like those in the photo which look a lot more like bay leaves? The sage I am familiar with has somewhat oval fuzzy leaves not smooth and pointed like those in the photo. Is this some special type?
Fairly List
I also baked vs. broiling on a rack over a sheet pan after I pan-fried the chicken. I also used a combination of breast and thigh - it was very delicious. The whole family enjoyed it.
Erin H.
The community notes were on point with this recipe! I did not salt the chicken as the prosciutto is quite salty. Pounded the chicken to 1/4". Finished with a cream, dijon & white wine sauce. Delicious!
Jen G.
Delicious! I'm a thigh girl and just happened to have 'em so used those. Will also try with breasts. This was easy with a big wow factor. Tasted and looked like one labored for hours.
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