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5 from 1 vote

Rolled Chicken Saltimboca

Deliciously breaded chicken stuffed with prosciutto, mozzarella cheese, and sauted spinach. 
Servings: 8 rolls
Calories: 322kcal


  • 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