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Baked Chicken Saltimbocca

Our Baked Chicken Saltimbocca is a classic, with a twist. We take plump chicken breasts and stuff them with gooey fontina cheese, wrap them in sage and prosciutto, and then sear them in a mixture of butter and olive oil. The cheesy chicken breasts are then cooked in an easy marsala lemon sauce and served with plenty of fresh sage. 
Course Main Course
Cuisine Italian
Keyword chicken saltimbocca, lemon chicken, prosciutto wrapped chicken
Prep Time 5 minutes
Cook Time 30 minutes
0 minutes
Total Time 35 minutes
Servings 4 people
Calories 559kcal
Author Nicole
Cost $25


  • Large skillet


  • 4 small chicken breasts
  • 4 oz fontina
  • 20 sage leaves
  • 2.5 oz prosciutto de parma
  • 2 tbsp butter
  • 1 tbs olive oil
  • 1/2 cup marsala wine
  • juice of half a lemon, about 2 tablespoons
  • 1/2 cup chicken stock
  • 1/4 tsp kosher salt


  • Preheat oven to 375 degrees.
  • Cut the fontina into four rectangles. Use a sharp pairing knife to cut a small slit in the thickest part of the top of the chicken. Gently use the knife (while it's in the slit) to create a pocket inside the chicken, but be sure you don't cut all the way through to the sides of the chicken. Stuff the chicken with the fontina. Place three sage leaves on top of the chicken and then wrap with a piece of prosciutto.
  • Heat a large skillet to a medium heat. Once it's hot, add the butter and olive oil. Swirl the pan to coat. Place the chicke in the pan sage-side down and sear until the chicken is golden brown and the prosciutto is crisp, it should take about 5 minutes. The chicken will release easily when it's ready to flip. Flip the chicken over and sear on the other side.
  • Remove the chicken from the pan and set aside. Add the marsala wine. Simmer for 1 minute. Add lemon, chicken stock, and salt. Stir. Bring to a boil and reduce to a simmer. Add the chicken back to the pan. Turn the heat off and transfer the chicken to the oven. Bake another 10-15 minutes until the chicken is cooked through - it's fully cooked when the thickest part of the breast reaches 165 degrees on an instant read thermometer.
  • Season sauce with salt and pepper. Serve with mashed potatoes.


Serving: 1serving | Calories: 559kcal | Carbohydrates: 10g | Protein: 59g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 205mg | Sodium: 849mg | Potassium: 975mg | Fiber: 1g | Sugar: 3g | Vitamin A: 813IU | Vitamin C: 5mg | Calcium: 209mg | Iron: 3mg