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Italian Recipes
Prosciutto-Wrapped Chicken Saltimbocca

Prosciutto-Wrapped Chicken Saltimbocca

with Garlic-Sage Spinach & Burst Tomatoes

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Rated 3.3 / 4out of 4139 ratings
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Our play on Roman-style Saltimbocca incorporates all the best parts of this famous dish: crispy prosciutto, herbaceous sage, and a rich, intensely flavorful sauce. We’ve nixed the tedious prep work to give you an elegant weeknight dinner ready in under 30 minutes.

Tags:Gluten free

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 box

Chicken Breasts

1 box


4 box


2 box


8 box


1 box

Grape Tomatoes

1 box


1 box


1 box

Vegetable Stock Concentrate

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2439.272 kJ
Calories583 kcal
Fat29 g
Carbohydrate23 g
Dietary Fiber7 g
Protein59 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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Wrap the Chicken
Wrap the Chicken

Preheat oven to 400 degrees. Season both sides of the chicken with salt and pepper. Top each breast with 2 sage leaves and tightly wrap with two slices of prosciutto. Place the prosciutto-wrapped chicken seam side-down on a lightly oiled baking sheet and place in the oven for 20-25 minutes, until juices run clear when pierced with a knife.

Prep Ingredients
Prep Ingredients

Meanwhile, thinly slice the garlic and remaining sage leaves. Halve the grape tomatoes. Halve the lemon. Thinly slice the shallot.

Start the Tomatoes
Start the Tomatoes

When the chicken is half way done, heat ½ tablespoon olive oil in a large pan over medium heat. Add the garlic and cook for 30 seconds, until fragrant. Add the halved tomatoes and a squeeze of lemon and cook another 1-2 minutes, until softened. Set the pan aside off the heat, we’ll be adding the spinach later!

Make the Pan Sauce
Make the Pan Sauce

Make the pan sauce: heat 1 tablespoon olive oil in the small pan. Add the shallot to the pan and cook, tossing, until softened, 3-4 minutes. Add the sliced sage and cook for 30 more seconds, until fragrant. Stir in ½ cup water, a squeeze of lemon, and the stock concentrate. Simmer the sauce for 2-3 minutes, until thickened. Season with salt and pepper.

Finish the Tomatoes & Spinach
Finish the Tomatoes & Spinach

While the pan sauce simmers, add the spinach to the pan with the tomatoes and cook over low heat for 1-2 minutes, until slightly wilted. Season with salt and pepper.


Plate the chicken with a side of spinach and tomatoes. Drizzle with the pan sauce and enjoy!