Italian Stuffed Chicken

You haven’t lived until you’ve tried Fabio Viviani’s Saltimbocca with prosciutto. With special guest, Fabio Lanzoni.

•    Try this easy Italian recipe to take boring chicken breasts over the top.
•    Smart secret to evenly cooked chicken breast:  Use a meat mallet to pound the chicken breast with two pieces of plastic sheet to make them even thickness and mess free.
•     The trick to cooking with wine:  You may not always drink the wine you cook with, but always cook with wine that you would drink.  To avoid metallic pan sauces, do not use cast iron pans when making sauces with wine. Use non-reactive pans or non-stick. 

Chicken Saltimbocca

Recipe by Fabio Viviani

Yield: 6 servings


6  (6-oz) boneless, skinless chicken breasts, pounded to ¼-inch thickness
kosher salt and freshly ground black pepper
12 fresh sage leaves
12 slices Italian prosciutto
3  tbsp    extra-virgin olive oil, plus more for drizzling
¼ cup    fresh-squeezed lemon juice
½ cup    chicken broth
½ cup dry white wine
lemon wedges for garnish (optional)


Lightly season the pounded chicken breasts on both sides with salt and pepper.
Place 2 sage leaves on top of each breast, then lay two slices of prosciutto flat on top of the sage leaves.
Fold the chicken breast in half, so that the sage and prosciutto are inside.  It’s okay if the ends of the prosciutto are peeking out.
Heat olive oil in a large, non-stick sauté pan on medium-high.  CHEF’S NOTE: For best results, do not use cast-iron or any other reactive pan.
Cook the chicken for 3-4 minutes per side, or until cooked through, and remove to a plate to keep warm.
Add lemon juice, chicken broth and white wine to the sauté pan, and stir to combine.
Bring the sauce to a boil and then reduce to a simmer.
Return the chicken to the pan and allow the sauce to simmer for 5 minutes, basting the chicken frequently.
To serve, pour the sauce over the chicken.
Season with black pepper and a drizzle of olive oil.
Serve with lemon wedges on the side.