Spinach and Chicken Saltimbocca

    40 minutes

    This is a very flavoursome way to prepare chicken. You can substitute fresh spinach for frozen if you prefer, and mozzarella for provolone.

    36 people made this

    Serves: 8 

    • 8 skinless, boneless chicken breast fillets - pounded thin
    • 3 tablespoons olive oil, divided
    • 1 pinch salt and black pepper to taste
    • 300g frozen chopped spinach, thawed and drained well
    • 8 slices thinly sliced prosciutto
    • 8 slices provolone cheese
    • 1/2 cup freshly grated Parmesan cheese
    • 1 1/2 cups (375ml) dry white wine

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Brush each chicken fillet with olive oil and season with salt and pepper.
    2. Squeeze excess water out of the frozen spinach then season with olive oil, salt and pepper.
    3. Place 1 slice of prosciutto, 1 slice of provolone and a thin layer of spinach on each chicken fillet. Sprinkle Parmesan over the tops.
    4. Beginning at the short, tapered end, roll up each chicken fillet and secure with a toothpick.
    5. Heat 2 tablespoons olive oil in a large frypan over medium heat. Place chicken in the frypan then pour in wine. Cook, turning the chicken, until the wine evaporates and the chicken is cooked through and its juices run clear, about 20 minutes.

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    Reviews in English (31)


    I am actually rating my version of this recipe. I bought thin cut chicken breasts, rolled them up with FRESH spinach, proscuitto, provalone and 1 basil leaf (under the spinach so it soaks into the chicken). I rolled them in breadcrumbs, secured them with toothpicks and browned the outside in olive oil and garlic. Then I put them into a baking dish, poured in the garlicky olive oil from the pan added about a tablespoon of butter, tore up a couple of sage leaves, poured in some white wine, covered the pan and baked them for about 20 minutes and then uncovered for 10. Awesome, awesome. It was one of the best things I have ever made. The sage made it.  -  24 Apr 2007  (Review from Allrecipes USA and Canada)


    I served this at our backyard party. Everyone LOVED it. I layered the ingredients instead of making rolls. I baked it in the oven. It was wonderful! Thanks for a great recipe!!!  -  05 Sep 2005  (Review from Allrecipes USA and Canada)


    I used this recipe as a gude and made the following modifications. Flattened chicken breast as suggested, placed proscitto on top, placed some fresh baby spinach leaves on top and then mozzarrella cheese. I then rolled them up, spayed some oil on top, then squeezed a little lemon juice on top and sprinked parmasen cheese on top. I didnt have wine or provolone. Still tasted great. Will also add some cooked capsicum slices next time. I baked them in the oven at 180 C for 40 minutes. I didn't  -  22 Jan 2006  (Review from Allrecipes USA and Canada)