Quick Chicken Cutlet Saltimbocca
It’s Not Complicated!!! I looooove this recipe so much...only chicken breasts, sage, prosciutto, and provolone. Dinner done in minutes and a great way to jazz up boring chicken breasts. Recipe in the cookbook (available for presale now and linked in my profile).
Quick Chicken Cutlet Saltimbocca
Prep time: 7 min
Cook time: 8 min
Total time: 15 min
Yield: 4 servings
Ingredients
- 4 Boneless, skinless thin-sliced chicken breasts
- Kosher salt and freshly ground black pepper
- 4 Fresh sage leaves
- 4 slices Prosciutto
- 1 tablespoon Olive oil
- 4 slices Provolone cheese
Cooking Directions
- Preheat the oven to 400°F (205°C). Tear off four pieces of parchment paper, each slightly larger than one chicken breast slice.
- Place each chicken breast on a piece of the parchment paper. Season with salt and pepper. Top each with a sage leaf and a slice of prosciutto.
- Heat the oil in a large ovenproof skillet over medium-high heat. Pick up each chicken breast by the parchment paper and slap it prosciutto slice down into the skillet. Remove the paper. Cook until the prosciutto is crisp, about 3 minutes. Use a spatula to flip the chicken breasts, then top each with a slice of cheese. Transfer the skillet to the oven. Bake for 4 to 5 minutes, until the chicken is cooked through and the cheese is melted and bubbly. (If you want the cheese to brown more, turn on the broiler for 1 to 2 minutes.) Serve hot.
