Saltimbocca alla Romana is one of those dishes that truly lives up to its name, which translates to “jumps in the mouth.” Known for its bold yet simple flavours, this iconic Roman recipe has been given a chicken twist that’s just as delicious as the classic veal version.
This recipe is an example of how a few high-quality ingredients can come together to create something truly special. Sage, prosciutto, and white wine work in harmony to elevate the humble chicken breast into a fragrant, flavour-packed dish.
Why make it? It’s incredibly easy to prepare, high in protein, and only requires a handful of ingredients—perfect for busy days or when you want to impress without the fuss.
The best part? You can whip up a quick, rich gravy using the same pan juices for an added touch of indulgence.
If you’ve never tried Saltimbocca before, this is your sign to give it a go.
Saltimbocca alla Romana (Chicken Wrapped In Bacon)
Ingredients
- 2 chicken breasts
- 4 leaves of sage
- 4 slices of prosciutto prosciutto di Parma is one of the best
- 2-3 tbsp flour
- butter and oil
- 1 glass of white wine
Instructions
- Slice the chicken in half to obtain 2 thin slices.
- Add a slice of prosciutto on top and then a leave of sage. With a toothpick, pinch the the ingredients together: you want the toothpick to go through the chicken, prosciutto and sage.
- On a clean plate add the flour and coat the bottom of the chicken slices with it (the side without prosciutto). Remove the excess flour.
- Repeat for all for chicken slices.
- On a large pan add butter and oil (you really don’t need much, in case you are worry about calories).
- Add the chicken to the pan (with the prosciutto side up).
- Cook for a few minutes until you’ll see a nice, golden caramelised crust (like in the video). (Don’t overcook, the top should be slightly raw, it will cook later once you flip it)
- At this point add the wine. Let it evaporate completely and the flip the chicken slices.
- Cook for less then a minute on this side.