Saltimbocca Alla Romana (Prosciutto Stuffed Chicken Roulades)

    20 minutes

    Known in Italy as Saltimbocca alla Romana, these chicken breast roulades are very easy to make and you only need a few key ingredients!

    1 person made this

    Serves: 4 

    • 4 skinless chicken breasts, pounded to an even thickness
    • 4 slices of prosciutto
    • 4 sage leaves
    • 1 tablespoon butter
    • 1/2 glass dry white wine
    • freshly ground black pepper to taste
    • 1 pinch salt

    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Place chicken breasts on a sheet of baking paper. Lay 1 slice of prosciutto and 1 sage leaf on each breast. Roll chicken up from the short end like a swiss roll, and secure with wooden skewers.
    2. Heat the butter in a fry pan over a medium high heat. Add the chicken and cook it for a couple of minutes on all sides, until well browned. Add wine and season with salt and pepper. Continue to cook until chicken is cooked through, about 8 to 10 minutes.

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    Reviews in English (7)


    11.10.2016 - Delicious and very easy to make! At the request of my husband, I added a little grated Parmesan/Romano to 2 of the breasts, but all the others were made according to recipe. I wouldn't change a thing! 5.9.2018 - I have made this a few times in the last two years, but had small sage leaves this time, and added two small leaves p/chicken breast. Wish I could remember the pre-packaged prosciutto brand I used to get, but tried a different one from the deli as I couldn't find the package. This makes a difference to me in the dish as I could barely notice prosciutto was in the chicken this time. I did add some grated parmesan cheese on top before rolling up the chicken breasts. Also, lightly seasoned outside of chicken breasts with salt and pepper first. Still a good recipe, but get a decent prosciutto.  -  09 Nov 2016  (Review from Allrecipes USA and Canada)


    Saltimbocca in Italian literally means "jumps in the mouth", and that is just what this did! Tender and juicy, and very flavorful chicken dish. Traditionally this is served as a "secondo", or main course - after the "primo" or pasta course. Being that it was just our family, we ate this next to our pasta! Grazie, Aldo, for this authentic Italian recipe!  -  12 Apr 2016  (Review from Allrecipes USA and Canada)


    A quick and easy chicken dish with loads of flavour! I actually didn't have sage so I sprinkled lots of dried herbs over the chicken before rolling. I made a pan sauce with the white wine by adding some grainy mustard, milk and butter. Husband loved it. Thank you!  -  14 Jun 2013  (Review from Allrecipes UK & Ireland)