Saltimbocca di Pollo alla Romana: Prosciutto-Stuffed Chicken Breast Roulades
Saltimbocca di Pollo alla Romana, meaning “jumps in the mouth” in Italian, is a delightful twist on the classic Saltimbocca alla Romana, traditionally made with veal. This chicken version offers a lighter, equally flavorful experience, perfect for a weeknight dinner or an elegant gathering. Imagine tender chicken breasts, layered with salty prosciutto and fragrant sage, rolled into elegant roulades, and pan-fried to golden perfection. Each bite is an explosion of flavors, a harmonious blend of savory, salty, and herbaceous notes. This recipe will guide you through creating these delectable chicken roulades, step-by-step, ensuring a restaurant-quality dish in the comfort of your own home.
## What is Saltimbocca?
Before diving into the recipe, let’s understand the essence of Saltimbocca. Originating in Rome, Saltimbocca is traditionally made with thin slices of veal, topped with prosciutto and sage, and then pan-fried. The name “Saltimbocca” perfectly captures the dish’s irresistible appeal – it literally “jumps in the mouth” with its deliciousness.
Our Saltimbocca di Pollo alla Romana recipe reimagines this classic with chicken breasts, offering a lighter and more accessible option. The core elements – prosciutto, sage, and pan-frying – remain, ensuring that the essence of Saltimbocca is preserved.
## Why This Recipe Works
This recipe is designed for success, even for beginner cooks. Here’s why:
* **Detailed Instructions:** Each step is clearly explained with helpful tips and visuals.
* **Simple Ingredients:** The recipe uses readily available ingredients, making it easy to source everything you need.
* **Flavor Balance:** The combination of chicken, prosciutto, sage, and white wine creates a harmonious flavor profile that is both satisfying and elegant.
* **Impressive Presentation:** The roulade format elevates the dish, making it perfect for entertaining.
* **Customizable:** The recipe can be easily adapted to suit your preferences, with options for different herbs, cheeses, or sauces.
## Ingredients You’ll Need
Before you start cooking, gather all the necessary ingredients. This will streamline the cooking process and prevent any last-minute scrambling.
* **Chicken Breasts:** 4 boneless, skinless chicken breasts (about 6-8 ounces each). Choose chicken breasts that are relatively uniform in size for even cooking.
* **Prosciutto:** 8 thin slices of prosciutto. Prosciutto adds a salty and savory element to the dish. Look for good-quality prosciutto for the best flavor.
* **Fresh Sage Leaves:** 16 fresh sage leaves. Sage provides a distinctive aromatic flavor that complements the prosciutto and chicken. If fresh sage is unavailable, you can use dried sage, but use it sparingly (about 1 teaspoon total).
* **All-Purpose Flour:** 1/4 cup. Flour helps to create a light crust on the chicken and thicken the sauce.
* **Olive Oil:** 2 tablespoons. Olive oil is used for pan-frying the chicken roulades.
* **Dry White Wine:** 1/2 cup. White wine adds acidity and depth of flavor to the sauce. Use a dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay.
* **Chicken Broth:** 1/4 cup. Chicken broth adds moisture and richness to the sauce.
* **Butter:** 2 tablespoons. Butter adds richness and a silky texture to the sauce.
* **Salt and Black Pepper:** To taste. Season the chicken and sauce to your liking.
* **Toothpicks:** About 8-12. Toothpicks are used to secure the roulades.
## Equipment You’ll Need
* **Cutting Board:** For preparing the chicken and other ingredients.
* **Sharp Knife:** For slicing the chicken breasts and other ingredients.
* **Meat Mallet (Optional):** For tenderizing the chicken breasts.
* **Plastic Wrap:** For flattening the chicken breasts.
* **Shallow Dish:** For dredging the chicken in flour.
* **Large Skillet or Frying Pan:** For pan-frying the chicken roulades.
* **Tongs or Spatula:** For turning the chicken roulades.
* **Paper Towels:** For patting the chicken dry and removing excess oil.
## Step-by-Step Instructions
Now, let’s get cooking! Follow these detailed instructions to create perfect Saltimbocca di Pollo alla Romana.
**Preparation (15 minutes)**
1. **Prepare the Chicken Breasts:** Place each chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken breasts to an even thickness of about 1/4 inch. This will help them cook evenly and make them easier to roll.
*Tip: Don’t pound the chicken too thin, or it will become dry during cooking.*
2. **Season the Chicken:** Remove the plastic wrap and season each chicken breast with salt and black pepper to taste. Be mindful of the saltiness of the prosciutto when seasoning.
3. **Layer with Prosciutto and Sage:** Place two slices of prosciutto on top of each chicken breast, overlapping them slightly to cover the surface. Then, arrange four fresh sage leaves on top of the prosciutto, spacing them evenly.
**Rolling and Securing (10 minutes)**
4. **Roll the Chicken:** Starting from one end, tightly roll up each chicken breast into a roulade. Ensure the prosciutto and sage are tucked inside the roll.
5. **Secure with Toothpicks:** Use toothpicks to secure the roulades, inserting them at intervals to prevent them from unraveling during cooking. You’ll likely need 2-3 toothpicks per roulade.
**Cooking (20 minutes)**
6. **Dredge in Flour:** Place the flour in a shallow dish. Lightly dredge each chicken roulade in the flour, shaking off any excess. The flour will help create a golden-brown crust and thicken the sauce.
7. **Heat the Olive Oil:** Heat the olive oil in a large skillet or frying pan over medium-high heat. Make sure the pan is hot before adding the chicken.
8. **Sear the Roulades:** Carefully place the chicken roulades in the hot skillet, seam-side down. Sear them for about 2-3 minutes per side, or until golden brown and cooked through. Avoid overcrowding the pan; you may need to cook the roulades in batches.
*Tip: If the roulades are browning too quickly, reduce the heat to medium.*
9. **Check for Doneness:** To ensure the chicken is cooked through, use a meat thermometer to check the internal temperature. It should reach 165°F (74°C). If you don’t have a meat thermometer, you can cut into the center of a roulade to check for any pinkness.
10. **Remove and Set Aside:** Once the chicken roulades are cooked through and golden brown, remove them from the skillet and set them aside on a plate.
**Making the Sauce (5 minutes)**
11. **Deglaze the Pan:** Add the white wine to the skillet and bring it to a simmer, scraping up any browned bits from the bottom of the pan. This will add flavor to the sauce.
12. **Reduce the Wine:** Let the wine simmer for about 2-3 minutes, or until it has reduced slightly.
13. **Add Chicken Broth:** Pour in the chicken broth and bring the sauce back to a simmer.
14. **Finish with Butter:** Stir in the butter until it is melted and the sauce is smooth and slightly thickened. Season the sauce with salt and black pepper to taste.
**Serving (5 minutes)**
15. **Slice the Roulades:** Remove the toothpicks from the chicken roulades. Slice each roulade into 1/2-inch thick medallions.
16. **Serve and Garnish:** Arrange the sliced chicken roulades on a serving platter or individual plates. Spoon the white wine sauce over the chicken. Garnish with fresh sage leaves, if desired.
## Tips for Success
* **Use High-Quality Ingredients:** The quality of your ingredients will directly impact the flavor of the dish. Choose good-quality prosciutto and fresh sage leaves.
* **Don’t Overcook the Chicken:** Overcooked chicken will be dry and tough. Use a meat thermometer to ensure the chicken is cooked to the proper internal temperature.
* **Don’t Overcrowd the Pan:** Overcrowding the pan will lower the temperature and prevent the chicken from browning properly. Cook the roulades in batches if necessary.
* **Adjust Seasoning to Taste:** The prosciutto is already salty, so be careful not to over-salt the dish. Taste the sauce before serving and adjust the seasoning as needed.
* **Make Ahead:** You can prepare the chicken roulades ahead of time and store them in the refrigerator until you’re ready to cook them. This is a great option for entertaining.
## Variations and Substitutions
* **Cheese:** Add a thin slice of provolone or mozzarella cheese to each chicken breast before rolling for extra flavor and creaminess.
* **Other Herbs:** Experiment with other herbs like rosemary, thyme, or oregano. Use them in addition to or instead of sage.
* **Marsala Wine:** Substitute Marsala wine for the white wine for a richer, sweeter sauce.
* **Lemon Juice:** Add a squeeze of lemon juice to the sauce for a brighter, more acidic flavor.
* **Vegetarian Option:** Substitute the chicken breasts with thick slices of eggplant or zucchini for a vegetarian version. Layer with prosciutto-style vegetarian slices and sage.
* **Different Protein:** While this recipe focuses on chicken, it could be adapted to turkey cutlets or pork loin.
## Serving Suggestions
Saltimbocca di Pollo alla Romana is a versatile dish that can be served with a variety of sides.
* **Pasta:** Serve with a simple pasta dish like spaghetti aglio e olio or fettuccine Alfredo.
* **Roasted Vegetables:** Roasted vegetables like asparagus, broccoli, or Brussels sprouts are a healthy and flavorful side dish.
* **Mashed Potatoes:** Creamy mashed potatoes are a classic accompaniment to this dish.
* **Polenta:** Creamy polenta is a delicious and comforting side dish.
* **Salad:** A fresh green salad with a light vinaigrette is a refreshing counterpoint to the richness of the chicken and sauce.
## Storage and Reheating
* **Storage:** Store leftover Saltimbocca di Pollo alla Romana in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat the chicken roulades in a skillet over medium heat or in the microwave. Add a little chicken broth or water to the pan or microwave to prevent them from drying out.
## Nutritional Information (Approximate)
* Calories: 350-450 per serving (depending on portion size and ingredients)
* Protein: 30-40 grams
* Fat: 20-30 grams
* Carbohydrates: 10-15 grams
## Conclusion
Saltimbocca di Pollo alla Romana is a delightful and elegant dish that is surprisingly easy to make. With its flavorful combination of chicken, prosciutto, and sage, it’s sure to impress your family and friends. This recipe provides detailed instructions and helpful tips to ensure your success. So, gather your ingredients, follow the steps, and enjoy this taste of Italy in your own kitchen!
## Recipe Card
**Saltimbocca di Pollo alla Romana: Prosciutto-Stuffed Chicken Breast Roulades**
**Prep Time:** 15 minutes
**Cook Time:** 25 minutes
**Servings:** 4
**Ingredients:**
* 4 boneless, skinless chicken breasts (about 6-8 ounces each)
* 8 thin slices of prosciutto
* 16 fresh sage leaves
* 1/4 cup all-purpose flour
* 2 tablespoons olive oil
* 1/2 cup dry white wine
* 1/4 cup chicken broth
* 2 tablespoons butter
* Salt and black pepper, to taste
* Toothpicks, about 8-12
**Instructions:**
1. **Prepare the Chicken Breasts:** Place each chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken breasts to an even thickness of about 1/4 inch. Season with salt and pepper.
2. **Layer with Prosciutto and Sage:** Place two slices of prosciutto on top of each chicken breast, overlapping them slightly. Arrange four fresh sage leaves on top of the prosciutto.
3. **Roll the Chicken:** Starting from one end, tightly roll up each chicken breast into a roulade. Secure with toothpicks.
4. **Dredge in Flour:** Lightly dredge each chicken roulade in the flour, shaking off any excess.
5. **Heat the Olive Oil:** Heat the olive oil in a large skillet or frying pan over medium-high heat.
6. **Sear the Roulades:** Carefully place the chicken roulades in the hot skillet, seam-side down. Sear for about 2-3 minutes per side, or until golden brown and cooked through. Ensure the internal temperature reaches 165°F (74°C).
7. **Remove and Set Aside:** Remove the chicken roulades from the skillet and set them aside on a plate.
8. **Deglaze the Pan:** Add the white wine to the skillet and bring it to a simmer, scraping up any browned bits from the bottom of the pan.
9. **Reduce the Wine:** Let the wine simmer for about 2-3 minutes, or until it has reduced slightly.
10. **Add Chicken Broth:** Pour in the chicken broth and bring the sauce back to a simmer.
11. **Finish with Butter:** Stir in the butter until it is melted and the sauce is smooth and slightly thickened. Season the sauce with salt and black pepper to taste.
12. **Slice and Serve:** Remove the toothpicks from the chicken roulades. Slice each roulade into 1/2-inch thick medallions. Arrange the sliced chicken roulades on a serving platter or individual plates. Spoon the white wine sauce over the chicken. Garnish with fresh sage leaves, if desired.
**Enjoy!**