Golden, pan-fried chicken layered with creamy fontina, silky prosciutto and aromatic sage. The flavours meld beautifully in a rich white wine sauce, while tender roasted courgettes and juicy tomatoes add a fresh, vibrant contrast. This classic Roman dish feels special enough for dinner parties yet simple enough for a weeknight treat.
By Gennaro Contaldo
From Saturday Kitchen Recipes
Chicken saltimbocca with baked courgettes and tomatoes has an estimated Nutri-Score C. The dish provides a good balance of lean protein from the chicken breast and fontina cheese, complemented by fibre-rich vegetables. The prosciutto and white wine sauce add flavour, though the dish contains moderate amounts of saturated fat and sodium. The baked vegetables contribute vitamins and minerals to the overall nutritional profile.
Estimated nutrition per serving (excluding optional rice):
Calories: 520 kcal | Fat: 32g | Saturated Fat: 14g | Carbohydrates: 18g | Sugars: 8g | Fibre: 4g | Protein: 42g | Salt: 2.1g
Ingredients
For the chicken saltimbocca
- 1 chicken breast, skin removed and boneless, halved lengthways
- 2 slices fontina cheese, 3mm thick
- 2 x 30g prosciutto slices, 2mm thick
- 4 fresh sage leaves
- 40g plain flour, for dusting
- 50g unsalted butter
- 2 tbsp olive oil
- 100ml white wine
- Salt and freshly ground black pepper
For the baked courgettes and tomatoes
- 3 tbsp extra virgin olive oil
- 2 courgettes, cut into 6mm round slices
- 2 tomatoes, cut into 6mm round slices
- 2 marjoram sprigs, leaves picked
- 2 tbsp freshly grated Parmesan
- 2 tbsp panko breadcrumbs
- Salt and freshly ground black pepper
Customise
- Swap fontina for mozzarella or provolone cheese.
- Replace prosciutto with pancetta or Parma ham.
- Use chicken thighs instead of breast for a more tender result.
- Substitute marjoram with fresh oregano or thyme.
- Omit the panko breadcrumbs for a gluten-free version.
Method
- Stage 1 – Prepare the chicken (10 minutes)
Place each chicken piece between two sheets of cling film and gently flatten them slightly with a rolling pin or meat mallet. This helps the chicken cook evenly and makes layering easier. Season both pieces generously with salt and freshly ground black pepper. - Layer the fillings
Lay one slice of fontina cheese on top of each chicken piece. Follow with a slice of prosciutto and two fresh sage leaves, pressing them down gently so they adhere to the cheese. The sage adds a wonderful aromatic quality to the chicken saltimbocca. - Secure with skewers
Thread a long wooden skewer through each layered chicken piece, pushing it through the centre lengthways. This holds everything together nicely while cooking. Set them aside on a plate ready for cooking. - Stage 2 – Cook the chicken (4–5 minutes, can be done ahead)
Dust the sides of each chicken piece lightly with plain flour, shaking off any excess. Heat half the butter and one tablespoon of olive oil in a frying pan over medium heat. Place the chicken in the pan, chicken-side down first, and cook for about 2 minutes until nicely sealed and golden. - Flip and continue cooking (1 minute)
Turn the chicken over carefully with tongs and cook for 1 minute on the prosciutto side. Then flip once more so the chicken-side is facing up again. - Add the wine and reduce (2–3 minutes)
Pour in the white wine and let it bubble away, reducing by half. This concentrates the flavour and creates a lovely base for the sauce. The aroma while this reduces is absolutely wonderful. - Check the chicken is cooked through
Pierce the thickest part of the chicken with a skewer – the juices should run clear with no pink traces. If needed, cook for another minute. Transfer the chicken to a warm plate and keep it warm while you make the sauce. - Stage 3 – Make the sauce (2 minutes)
Return the pan to the heat and add the remaining butter. Let it melt into the wine and chicken juices, stirring gently until the sauce thickens slightly and becomes glossy. Pour this beautiful sauce over the chicken saltimbocca and set aside. - Stage 4 – Prepare the baked vegetables (5 minutes, while chicken rests)
Preheat your oven to 250°C/230°C Fan/Gas 9. Drizzle one tablespoon of extra virgin olive oil into a small ovenproof dish. Arrange the courgette and tomato slices alternately, overlapping them like coins in the dish. Season well with salt and pepper. - Top and bake (4–5 minutes)
Drizzle another tablespoon of olive oil over the vegetables. Scatter the picked marjoram leaves, then top with freshly grated Parmesan and a layer of panko breadcrumbs for a lovely crispy finish. Bake for 4–5 minutes until the cheese turns golden and the breadcrumbs are crispy. - Finish and serve
Remove the dish from the oven and drizzle with the remaining olive oil. Plate the chicken saltimbocca alongside the baked courgettes and tomatoes, spooning any remaining sauce from the pan over the chicken. Serve immediately while everything is warm and delicious.