Grilled Chicken Saltimbocca
Saltimbocca is a very classic Italian dish originating in Rome, the original dish involves thin veal cutlets wrapped or covered with prosciutto and sage, then paired with a white wine sauce. However, a lot of American palettes aren’t that familiar with veal, so many of us opt for chicken instead.
Today, I’ll be sharing an easy but delicious grilled chicken saltimbocca, plus a simple vinaigrette to go with it, that will pack all of the wonderful flavors of the dish with the added char flavor from the grill.
Let’s do this!
Grilled Chicken Saltimbocca
For the Chicken:
4 chicken breasts (6-8 ounces each)
Salt and pepper
Vegetable oil, for the grill
12-16 fresh sage leaves
4 thin slices of prosciutto
2 large lemons, cut in half then rubbed with olive oil.
8 ounces of shredded fontina or gruyere cheese
For the Dressing:
1 tablespoon of white wine vinegar
Salt and pepper, to taste
2 teaspoons of Dijon mustard
6 tablespoons of olive oil
1 tablespoon of fresh parsley
Preheat the grill to medium heat.
Rub each chicken breast with vegetable oil, then season generously with salt and pepper.
When the grill is hot, use a grill brush to scrub away any particles from previous grilling experiences, then lay the chicken on the hottest part of the grill and leave it alone for 4-5 minutes, or until they develop the classic char marks.
While the chicken is doing it’s thing, lay the prosciutto and onto the other side of the grill along with the lemon halves (cut-side down) and cook for 1-2 minutes, or until the prosciutto is slightly crisp and the lemons are charred. Set the lemons aside for the vinaigrette.
Flip the chicken, then lay 2-3 sage leaves onto each chicken followed by a slice of prosciutto. and some of the cheese.
Cook for 4-5 minutes more, or until the cheese is melted and the chicken reaches a minimal internal temperature of 160 degrees. (I know that 165 is the recommended temp for chicken, but keep in mind that the chicken will continue to rise in temperature a few minutes after cooking.) Remove from the grill and let the chicken rest for 3-4 minutes.
To make the vinaigrette, squeeze the lemons into a small bowl along with the vinegar, mustard, and a bit of salt and pepper. Like with making any vinaigrette, whisk everything together and slowly drizzle in the olive oil to create a smooth emulsion. Stir in the parsley, then season to taste.
Serve with the chicken.
This grilled chicken saltimbocca is both easy and is a very tasty weeknight dinner that your family will love. That salty prosciutto, the nutty cheese, that slight herbal flavor from the sage, and you have a bonus of that grilled lemon/white wine vinaigrette that you can use the chicken to mop up.
Serve with grilled vegetables, rice, corn, peas, pasta, or whatever you like to serve your chicken with and you have a wonderful dinner in less than 30 minutes!
