Prosciutto-Wrapped Chicken with Sage Pesto

Lunch / Dinner

Prosciutto-Wrapped Chicken with Sage Pesto

Saltimbocca is a classic Roman dish that basically means “jump in the mouth.” Here it’s simply reinterpreted by replacing traditional veal with easy-to-find chicken breast fillets and weaving the classic sage, along with spinach and Parmesan, into a pesto to spread on the chicken. Wrap these savory bundles in prosciutto to tweak tradition but not flavor.


4 servings

Total Time

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Test Kitchen Tip

To get this entrée on the table quickly, look for chicken breast fillets. They’re smaller than standard breasts, so they cook faster.


Preheat oven to 400°.

For the pesto, purée spinach, sage, Parmesan, oil, pine nuts, garlic, and lemon juice in a food processor; season with salt and pepper.

For the chicken, spread 2 Tbsp. pesto on one side of each chicken fillet, then fold each in half lengthwise (taco-style, with pesto on the inside). Roll two slices prosciutto around each fillet and secure with toothpicks.

Arrange fillets in a baking dish; roast until an instant-read thermometer inserted into the thickest part registers 165°, about 20 minutes.


So the fillets cook faster, fold them in half lengthwise, taco-style, with the pesto inside.


Wrap the fillets with prosciutto. It helps enclose the filling while adding a classic saltimbocca flavor.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 402

% Daily Value*

Total Fat 26g 40%

Saturated Fat 6g 30%

Cholesterol 105mg 35%

Sodium 1052mg 43%

Carbs 3g 1%

Fiber 0g 0%

Protein 37g

*Percent Daily Values are based on a 2,000 calorie diet.

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