Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.


"Eggs have no business dancing with stones."
-Italian Proverb

The refrigerator light goes on...

Back in the Seventies recipes like this were really popular - almost every restaurant served Chicken Kiev or Saltimbocca. I like Saltimbocca because it's so easy to make and hits all the right spots. "Saltimbocca" is Italian for "leaps into the mouth." It's a great description -- the recipe is sweet, salty and savory all at once.


Chicken Saltimbocca

Servings: 2 | Serving size: 4 ounces chicken and 2 ounces pasta

Cooking Time: 45 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe does not make very good leftovers.

Serve with Roasted Beets or Parmesan Squash. or Green Beans in Walnut Vinaigrette or Zucchini with Sun Dried Tomatoes or Zucchini with Sun Dried Tomatoes - Low Sodium Version or Yellow Squash and Onions

2 4 ounce chicken breasts
4 1/2 ounce slices prosciutto
8 large leaves fresh sage (chiffonade)
fresh ground black pepper
1 Tbsp olive oil
8 ounces crimini mushrooms (quartered)
1 large shallot (minced)
1/4 cup low sodium chicken or vegetable broth
1 tsp unsalted butter
3 quarts water
4 ounces whole wheat or gluten-free angel hair pasta

Place the chicken breasts flat on a cutting board and slice them into two thinner pieces. Place the chicken breast slices between sheets of plastic wrap. Using a flat meat mallet, pound them gently until they are about 1/8 to 1/4 inch thick.

Sprinkle each chicken breast with pepper and then place a slice of prosciutto ham on each flattened breast. Evenly spread the sage between the 4 chicken breasts, placing it on top of the prosciutto. Roll the chicken breast up around the ham and sage.

Set the wrapped chicken bundles aside in the refrigerator until ready to use.

Preheat the oven to 325°F.

Place a large non-stick skillet over medium-high heat. Add the olive oil, mushrooms and shallots and cook, stirring frequently, until browned. Add the rolled chicken breasts to the pan and sear on each side, then remove them to a pan or piece of foil and place them in the oven.

Add the chicken stock to the skillet and reduce the heat to medium. Add the butter and reduce the heat to low.

Place the water in a large sauce pan over high heat. When it begins to boil, add the pasta.

When the pasta is done, remove the angel hair using tongs and place it in the skillet with the mushroom sauce. Add 1/4 cup of the pasta water and increase the heat to medium-high. Toss the pasta well for about a minute.

Serve the pasta with the sauce and place the chicken on top.

Nutrition Facts

Serving size: 4 ounces chicken and 2 ounces pasta

Servings: 2

Amount Per Serving

Calories 503 Calories from Fat 121
% Daily Value
Total Fat 14g 21%
    Saturated Fat 4g 18%
    Monounsaturated Fat 7g
    Trans Fat 0g
Cholesterol 86mg 29%
Sodium 460mg 19%
Total Carbohydrates 51g 17%
    Dietary Fiber 3g 12%
    Sugars 3g
Protein 42g
Vitamin A 7% Vitamin C 7%
Calcium 6% Iron 54%
Vitamin K 8 mcg Potassium 1088 mg
Magnesium 83 mg