Rolled Chicken Saltimboca

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Rolled Chicken Saltimboca. Deliciously breaded chicken stuffed with prosciutto, mozzarella cheese, and sauted spinach. 

Rolled Chicken Saltimboca

I work with eyes for a living, and since eyes and cameras are practically the same thing, I figured I could get this photography thing down in no time. I was wrong. Photography is really, really hard.

I have taken hundreds of photos of our meals this week, and seriously, none of them match the pictures in my head. I have made it my goal to figure this thing out though. I realize that my photos are not yet on foodgawker par, but I thought maybe I’d submit one this week and see if they gave any constructive feedback. I did, and the feedback was “does not meet our publishing standards”. In other words “there is so much wrong we can’t narrow it down to this small box”. So, I worked and tried again.

I submitted a second one yesterday and although it was rejected, it said “composition – too tight”. I took that as a win, and a sign I’m improving. They can now fit my problems into a little box. YEAHHH!!!! But, this week when my 3 year old said he needed to take a picture of his dessert, I realized I might need to cut back on the practice a bit….

That is all unrelated to this meal. On to Italian chicken chat. Recently I had lunch at an Italian restaurant and had chicken saltimboca. It was delicious. It was one of those meals that stayed on mind. Hours later I thought, “How can I spice that up a bit at home?” Well, I love to roll and bread chicken, since I think it keeps the chicken juicy and adds an extra layer of flavor. So, I took the basics of the chicken saltimboca, and turned it into a tasty, little chicken roll. Voila, it was delish too! So here is how that recipe goes:

Rolled Chicken Saltimboca

Rolled Chicken Saltimboca

Deliciously breaded chicken stuffed with prosciutto, mozzarella cheese, and sauted spinach. 
5 from 1 vote
Servings: 8 rolls
Calories: 322


  • 2 pounds chicken breasts sliced in half or use cutlets
  • Salt & pepper
  • 3 1/2 tablespoons olive oil divided
  • 2 cloves garlic
  • 6 ounces fresh baby spinach
  • 4 tablespoons lemon juice divided
  • 4 ounces prosciutto thinly sliced
  • 4 slices mozzarella cheese sliced in half
  • 1 cup seasoned panko breadcrumbs
  • 1 teaspoon ground sage
  • 1/4 teaspoon pepper


  • Preheat oven to 450 degrees.
  • Spray baking pan with baking spray, or use silicone mat on pan.
  • Use meat mallet to beat chicken until about 3/4″ thick.
  • Season with salt & pepper to taste.
  • Heat 1/2 tbsp oil in medium skillet over medium heat. Add garlic and saute for about 1 minute.
  • Add spinach, 1 tbsp of lemon juice and 1/2 tsp salt. Saute until spinach is wilted, about 2 minutes. Remove from heat.
  • At the largest part of the chicken, layer each slice of chicken with 1/2 slice of mozzarella, prosciutto, and spinach.
  • Roll chicken starting with the largest part and rolling in.
  • In a medium sized bowl, mix panko, 1/4 tsp pepper, and sage. In a second medium sized bowl, mix 3 tbsp lemon juice and 3 tbsp olive oil.
  • Dip rolled chicken in lemon/olive oil mixture, then roll in panko mixture.
  • Place rolled chicken on prepared pan, seam side down.
  • Spray tops of chicken lightly with baking spray (I use vegetable oil spray).
  • Bake for 20-25 minutes, or until cooked through.


Calories: 322kcal | Carbohydrates: 7g | Protein: 30g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 93mg | Sodium: 386mg | Potassium: 599mg | Vitamin A: 2125IU | Vitamin C: 10.5mg | Calcium: 113mg | Iron: 1.5mg

Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.

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Enjoy this Rolled Chicken Saltimboca? You’ll probably enjoy these other SugarSpicesLife recipes:

Oven Fried Chicken
Roasted Vegetables and Chicken Risotto (Instant Pot or Stove Top)
Shredded BBQ Chicken Sliders (Instant Pot or Slow Cooker)
Honey Lime Vinaigrette

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