Lighter Chicken Saltimbocca Rollatini with Lemon Sage Pan Sauce

Chicken saltimbocca is one of my very favorite Italian dishes. The crispy but tender chicken, the salty bite of prosciutto, the earthy sage, buttery sauce….goodness! So much to love! Unfortunately, this delicious dish as prepared by our local Italian restaurants is just swimming in butter and olive oil (delicious, delicious butter and olive oil.) This dish mimics the flavor combination of a traditional saltimbocca, but with a tiny fraction of the calorie and fat content. It comes together quickly, looks beautiful, and tastes amazing.

Your taste buds will be fooled. These rollatini taste indulgent, with none of the guilt involved. They come together quickly, and only require 1 pan. This makes chicken saltimbocca rollatini a great weeknight dinner, and hey….pounding chicken is pretty therapeutic after a rough day.

I chose to serve this dish with a heaping side of spicy (red pepper flakes) roasted zucchini spears, and spooned the pan sauce over my meal. I may or may not have (read definitely did) used my finger to devour the remaining sauce on my plate. I suppose a person with better table manners, and more self respect might want to serve a hunk of bread for this purpose. Or…use your finger. I won’t tell.


Recipe serves 4-6. Nutrition information is per roll (about 3.33 ounces or about 94 grams) and includes 1/6 of the pan sauce

Calories: 237 – Carbs: 3g – Fat: 12g – Protein: 30g – Sodium: 350g – Fiber: 0g


  • 2 boneless skinless chicken breasts (or 1.5 pounds)
  • 12-14 fresh sage leaves sliced into fine chiffonade (divided between rolls with 1 loose tablespoon set aside for sauce)
  • 6 slices prosciutto (whole)
  • 6 tablespoons plain bread crumb
  • 6 tablespoon grated parmesan cheese
  • 2 tablespoons olive oil
  • 3/4 cup chicken stock
  • 1/2 teaspoon lemon zest
  • 2 tablespoons unsalted butter
  • 6 thin slices lemon for garnish if desired


For the Chicken:

  • Cut chicken breast into 3 ounce chunks, and butterfly
  • Flatten out butterflied pieces, cover with plastic wrap, and pound to 1/4 inch thick
  • Top each piece of chicken with a piece of prosciutto
  • Add 1 tablespoon bread crumb, 1 tablespoon cheese, and sliced sage on top of prosciutto
  • Roll up chicken, from one short end to the other and secure with a toothpick or kitchen twine
  • Pre-heat oven to 375 degrees F
  • Heat olive oil on medium heat in an oven proof pan
  • Brown chicken pieces on both sides, about 2 minutes per side. You may need to do this in batches
  • Add chicken broth to pan and nestle rolls in side by side
  • Top each roll with lemon slice if desired, cover and bake for 20 minutes or until chicken is cooked through
    • Optional – Remove cover and allow top to brown under the broiler for 2 minutes for extra color
  • Transfer chicken to serving dish (reserving liquid) and allow to cool slightly

For the sauce:

  • Return pan that the chicken was baked in to the stove top on medium high heat
  • Add reserved sage and lemon zest
  • Allow to reduce by half, stirring often and scraping the bottom of the pan to release any browned bits (about 5 minutes)
  • Remove from heat and stir in butter to melt

Spoon sauce on top of chicken, and garnish with crispy prosciutto if desired


3 thoughts on “Lighter Chicken Saltimbocca Rollatini with Lemon Sage Pan Sauce

  1. Pingback: HGT Rewind – January 2012 | Happygoodtime

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