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Chicken Saltimbocca (Lightened-up and Gluten-Free)

Ah, Chicken Saltimbocca...this has to be one of my favorite Italian recipes of all time! It always brings me back to the time when I lived in Hoboken and would go out to eat at least three times a week! One of my favorite restaurants had it on the menu and I would order it over and over again. Ah, the good old days…

Now that I’m a mom living in the suburbs, I cook so much more than I ever did. And so I love being able to recreate these delicious restaurant meals - making them a little healthier and tweaking them to my family’s liking. And the best part is that it’s easy to do! Trust me when I tell you that this Chicken Saltimbocca is simple, delicious, and healthier than the versions you are getting when you go out to eat. Not to mention, it’s a little easier on your wallet.

Don’t get me wrong, we are still ordering out to support our local restaurants. But it’s so nice to know that we can have our favorites on the table whenever we want them!

I serve it with mashed cauliflower and roasted asparagus, but you can substitute your favorite vegetables or other healthy sides.

Add this recipe to your monthly meal plan for a quick, easy and delicious weeknight meal!



  • 4 4 oz chicken breasts (butterflied if necessary and pounded to 1/4 inch thickness)

  • Salt and pepper

  • 2 tbs gluten-free flour

  • 1 tbs olive oil

  • 2 tbs butter, divided

  • Baby spinach leaves (traditional recipes use sage but I love the spinach)

  • 4 thin slices prosciutto

  • 4 thin slices reduced-fat provolone (I used @alpinelace with smoke flavor)

  • 1/2 cup white wine

  • 1 cup low-sodium chicken broth

  • 1 tbs lemon juice


1. Preheat oven to 350 degrees F.

2. Season chicken on both sides with salt and pepper. Dredge in flour, shaking off excess.

3. In large oven-proof skillet, add olive oil and 1 tbs butter over medium-high heat. Add chicken and brown on both sides (about 2-3 minutes per side) until no longer pink.

4. Add 2 large spinach leaves, a slice of prosciutto and a slice of cheese to each breast.

5. Place in oven for 5 minutes or until cheese is melted.

6. Remove chicken to a plate and tent with tin-foil.

7. Add wine to pan and boil, scraping up brown bits. When wine is almost evaporated, add chicken broth. Boil until reduced to 1/2 cup.

8. Add remaining tbs of butter and stir until melted.

9. Pour over chicken and serve immediately.


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