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Chicken Saltimbocca Recipe

Chicken Saltimbocca

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (431)

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Average Rating:

Total Reviews: 431

Showing 61-70 of 431

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  • on August 23, 2010

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    I made this dish for my wife and I when the kids were away, thinking that the kids would not like the spinach. They spinach flavor was so mild when combined with the other flavors that I am going to try it with them soon.

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  • on August 10, 2010

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    Enjoyed this recipe. It could have used a little extra kick, spice or something to make it 5 star quality..I am not sure quite what to add. But stil was a good recipe.

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  • on May 16, 2010

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    Fun, easy, and delicious! I will definitely be making this again.

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  • on May 12, 2010

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    I made this for the first time for my mom & family on Mother's Day. My version was this: chicken sprinkled lightly with s&p, and onion powder. Layered the proscuitto, fresh basil (chopped in ribbons, a little grated mozz. & parm. cheeses. Browned it on the stove top, poured in the chicken broth & lemon juice, let it bake (covered for about 10-12 minutes in 350 oven. Made the sauce on the stove top while chicken rested. It was awesome!! Will make again for sure!

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  • on May 10, 2010

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    Saltimbocca IS NOT saltimbocca, WITHOUT FRESH SAGE LEAVES...AND NO SPINACH...GIADA SHOULD KNOW BETTER...THIS IS HEARSAY
    Call it a Florentine or something else!!
    READ THIS: http://webmail.aol.com/31650-111/aol-1/en-us/Suite.aspx

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  • on May 10, 2010

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    This was excellent. Prepped everything the night before, which was a great idea, it took a while so i recommend this. I made this for 14 people and it was incredible. I added provolone cheese in lieu of parmesan and it was awesome. strongly recommend this recipe!!

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  • on May 10, 2010

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    I was nervous about the "intermediate" designation, but I decided with the fam coming over I wanted to go for something new, but not too unfamilliar - and this interesting alternative to chicken cordon bleu roll-ups that have been standard fare at my family's table for decades looked perfect. It WAS! Total hit, my brother even had seconds, and gave me his highest compliment: "Wow, I thought it looked kind of healthy, but it's as good as pizza!" Trust the recipe - yes, really keep the heat on high to brown the chicken. It doesn't take much salt to keep it flavorful, the prociutto seasoning bakes into the whole cutlet and the reduced low-sodium chicken broth was very savory. Thanks so much, what a totally successful mother's day meal!

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  • on April 28, 2010

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    It's messy, but all the good ones are! This dish was delicious and very fun to make. I thought the chicken would be impossible to roll, but it was easy. I added a slice of provolone on top of the spinach!

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  • on April 05, 2010

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    easy to make and full of flavor! its also easy to double or tripple!

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  • on March 29, 2010

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    Delicious! Added provolone cheese and some flour to the sauce to thicken it! Will definitely be making again!

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