Saltimbocca is a traditional Italian dish, likely originating in Rome. The original dish is made with a veal cutlet, prosciutto, and sage. More recently, Italian-Americans have made the chicken version a tradition in and of itself. This Americanized recipe still traditionally uses sage, but we like to use our own fresh herbs from our mini balcony herb garden. We don’t have sage, but I thought basil would go well with the dish as a whole. It worked. We liked it. Not going to lie though, the best part is the cooking liquid. Make sure to spoon a little bit over your chicken portions and sop it up with each bite.
Chicken Saltimbocca Rollups
- 4 thin-cut chicken breasts
- 4 slices of prosciutto
- 8oz mozzarella, sliced
- 4 fresh basil leaves, chopped
- 1 tbsp olive oil
- 1 cup dry white wine
- Salt & pepper
- Preheat oven to 350 degrees.
- Place the chicken breasts between two pieces of plastic wrap. Using a meat mallet, gently pound the chicken, working from the middle out.
- Layer the prosciutto and mozzarella on each piece of chicken. Sprinkle chopped basil on top.
- Roll the chicken over on itself and secure each rollup with a toothpick.
- Season with pepper and salt.
- Heat the olive oil over medium heat.
- Brown all of the chicken rollups on all sides. Remove from the pan to a glass baking dish.
- Deglaze the pan with the wine. Simmer for a few minutes and then pour over the chicken in the baking dish.
- Bake for 30 minutes.
Ok. Obviously when we share recipes on here, we think they’re pretty good and that you should make them. But this one… I’m multiplying that sentiment by a million! These flatbreads are amazing!! Plus they are just a little bit fancy… Makes you feel like a fancy person, having fancy dinner. But the secret is, they’re easy and fairly quick to make. We devoured them whole for dinner tonight, but they would also be perfect sliced into smaller slivers as an appetizer.
Let’s talk about our ingredients. Each one adds something to the flatbread, building to a huge depth and variety of flavor in each bite. We love Trader Joe’s naan for the base of our flatbreads, but you certainly could make your own or use something similar. We like these because they have great texture, the edges crisp up a bit in the oven, and are reasonably priced! (Trader Joe’s doesn’t pay us to say this – we really just love that place.) The next layer of Boursin herbed cheese makes for a creamy, sauce-like coating to the bread. The caramelized onions add a fragrant smokiness and the fresh rosemary, a pungent, almost piney, herbaceous taste and aroma. The roasted grapes are amazingly sweet, but in an entirely different way than you’re used to. (Even if you don’t make this flatbread, go out and roast some grapes.) And then prosciutto… I mean really… Prosciutto makes everything that much more delicious. The last drizzle of honey balances out all of the sweet and savory elements.
Roasted Grape & Prosciutto Flatbread
- 1 cup red or black grapes
- 1 tbsp + 2 tsp olive oil
- 1 medium onion, sliced
- 1 package Boursin cheese (you won’t use it all)
- 2 slices of prosciutto
- Fresh rosemary
- Salt & pepper
- 2 pieces of pre-made naan or other flatbread (we like Trader Joe’s)
- Preheat oven to 400 degrees.
- Warm 2 tsp olive oil in a pan over medium heat. Add the sliced onion and stir to coat in the oil. Top with several turns of fresh ground black pepper and 1 tbsp chopped fresh rosemary.
- Cook onions, stirring occasionally, for at least 30 minutes until caramelized. Lower heat slightly after first ten minutes.
- Meanwhile, toss grapes with 1 tbsp olive oil and a sprinkle of salt & pepper.
- Spread grapes out on foil-lined cookie sheet and roast for ~15 minutes.
- Lower oven heat to 350.
- Assemble flatbread: spread Boursin liberally on the naan, top with caramelized onions, and grapes.
- Place flatbreads directly on the oven rack. Bake for 15 minutes.
- Remove flatbreads from the oven. Top with prosciutto, additional chopped rosemary, and a drizzle of honey.