Ah, chicken! A staple in my kitchen, especially when it comes to quick dinners that don’t skimp on flavor—like this Prosciutto Wrapped Baked Chicken Saltimbocca. Imagine biting into juicy chicken, hugged tightly by salty prosciutto and crowned with fresh sage. It’s like a mini Italian vacation on a plate, with a side of “I can’t believe I made this at home” magic.
Steps
- If desired, brine the chicken by soaking it in a mixture of warm water and kosher salt for 15 minutes, then rinse and pat dry. Skip this step if your chicken is pre-brined.
- Preheat your oven to 450°F. Wrap each chicken breast with 2-3 slices of prosciutto, ensuring the chicken is mostly covered.
- Arrange the wrapped chicken breasts in a baking dish in a single layer. Brush them with melted butter, season with salt and pepper, and bake for 18-20 minutes until fully cooked.
- Once done, remove the chicken from the oven, cover loosely with foil, and let it rest for 5-10 minutes.
- While the chicken rests, melt the remaining butter in a pan and sauté garlic, sage, and red pepper flakes over medium-low heat until the sage is crisp. Add white wine and simmer for another 5 minutes before removing from heat.
- Drizzle the sage-butter sauce over the baked chicken and serve immediately with fresh lemon wedges and optional garnishes if desired.
Ingredients
- 4 boneless, skinless chicken breasts
- Kosher salt
- Freshly-cracked black pepper
- 8–12 slices of prosciutto
- 4 tablespoons melted butter, divided
- 1 clove garlic, pressed or minced
- 1 tablespoon finely-chopped fresh sage
- Pinch of crushed red pepper flakes
- 1/4 cup dry white wine
- Fresh lemon wedges
- Optional garnishes: chopped fresh chives, grated Parmesan cheese, extra crushed red pepper flakes
FAQ
- What is the main difference between this recipe and traditional Chicken Saltimbocca?
- Traditional Chicken Saltimbocca is typically made with veal and involves rolling it with prosciutto and sage before cooking in a white wine sauce. This recipe simplifies the process by using chicken breasts wrapped in prosciutto, cooked with a buttery white wine sage sauce.
- Can I use other herbs instead of sage in this recipe?
- Yes, you can substitute sage with any of your preferred Italian fresh herbs if you’d like to experiment with different flavors.
- Is it necessary to brine the chicken before cooking?
- Brining the chicken is recommended as it helps keep the chicken moist and juicy. However, if your chicken is already sold pre-brined, you can skip this step.
- How can I tell when the chicken is fully cooked?
- The chicken is cooked when the internal temperature reaches between 160-170°F. It’s recommended to use a cooking thermometer to check the temperature at the thickest part of the chicken breast.
- What are some suggested side dishes to serve with this dish?
- This dish pairs well with roasted vegetables, a big green salad, crusty bread, and a chilled sauvignon blanc for a complete meal.
Tips
- Brine for Juiciness: If you have 15 minutes to spare, consider brining the chicken breasts in a mixture of warm water and kosher salt. This step enhances the juiciness and flavor of the chicken, preventing it from drying out during baking.
- Wrap and Season Efficiently: When wrapping the chicken with prosciutto, ensure the slices cover most of the chicken to keep the moisture in. Before baking, brush the chicken with melted butter and lightly season with salt and pepper for added flavor.
- Monitor Cooking Time: Bake the chicken until it reaches an internal temperature of 165°F. Use a cooking thermometer to check the thickest part of the breast to avoid overcooking, ensuring tender and juicy results.
- Perfect the Sauce: As the chicken bakes, prepare the sage-butter sauce by sautéing garlic, sage, and red pepper flakes in butter until the sage is slightly crispy. Add white wine and simmer for a balanced, aromatic sauce to complement the chicken.
Equipment
- Wrapped Baked Chicken recipe, you might need to purchase the following main equipment from Amazon, especially if they are not already available in your kitchen:
- Large Baking Dish – Essential for baking the chicken breasts in a single layer.
- Cooking Thermometer – Useful for checking the internal temperature of the chicken to ensure it’s cooked properly.
- Small Sauté Pan – Needed for making the buttery sage sauce.
