Chicken Saltimbocca

First of all, I wanted to say thanks again for reading my blog! I'm up to 400 views now!

This recipe is from Allergy-Free Cookbook by many authors. This is one of the best chicken recipes I've tried! It was relatively easy and tastes amazing.

Chicken Saltimbocca: Dairy, eggs, soy, nuts, fish, and wheat free.

Makes 4 servings.


  • 1/4 cup fresh basil leaves, coarsely chopped
  • 2 tablespoons chopped fresh chives
  • 2 teaspoons extra virgin olive oil
  • 1 clove garlic, minced (1/2 teaspoon)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried sage
  • 4 boneless skinless chicken breasts
  • 2 slices smoked ham, cut in half
  • 1/2 cup chicken broth
  • 1 cup pasta sauce (check labels for soy)

  1. Combine basil, chives, oil, garlic, oregano and sage in a small bowl.
  2. Lightly pound chicken breasts between 2 pieces of plastic wrap with flat side of meat mallet to 1/2 - 1/4 inch thickness.
  3. Spread one quarter of herb mixture over each chicken breast.
  4. Place ham slice over herb mixture; roll up to enclose filling. Secure with toothpicks.
  5. Spray medium nonstick skillet with cooking spray (watch out for soy). Heat skillet over medium-high heat. Cook chicken breasts, seam side up, 2 to 3 minutes or until browned. Turn chicken; cook 2 to 3 minutes or until browned on all sides (Repeat turning to brown all sides). Add broth; reduce heat to medium-low. Cover and simmer 20 to 25 minutes or until chicken is cooked through.
  6. Remove chicken to cutting board, leaving liquid in skillet. Let chicken cool 5 minutes. Add pasta sauce to skillet; cook over medium-low heat 2 to 3 minutes or until heated through, stirring occasionally.
  7. Remove toothpicks from chicken and cut crosswise into slices. Serve chicken topped with pasta sauce.

What I used: McCormick basil leaves, McCormick Gormet Collection chopped chives, 365 (Whole Foods) extra virgin olive oil, Spice World minced garlic, McCormick oregano leaves, McCormick ground sage, Tyson chicken breast tenderloins, Hormet Natural Choice deli ham, Swanson chicken broth, Muir Glen tomato basil sauce

What I thought: This chicken was amazing!! One of my favorite recipes by far. The only downside was that I didn't make enough!! I used all dried stuff instead of fresh. I also didn't try to flatten the chicken (it would have been easier to roll up if I had). I also didn't use all of the spice mixture on the four I made. My pictures are slightly different than the cookbook because I used tenderloins because they are the perfect size for one, instead of breasts and cutting them in half. The pasta sauce definitely topped it off!

Make this chicken!!


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