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Description
This classic dish of juicy golden brown chicken wrapped in crispy prosciutto is so tasty, the name literally means “jump in the mouth” in Italian. A thin slice of cheese is melted on the top, and crispy sage leaves complete the treat. Serve the chicken with penne pasta or warm focaccia bread to sop up all the delicious lemon pan sauce. The recipe is a Yummly original created by Ivy Manning.
Ingredients
US|METRIC
4 SERVINGS
- 4 boneless skinless chicken breasts (small, each 6 oz.; or use 2 large chicken breasts cut in half horizontally)
- 6 slices prosciutto (thin, about 3 oz.)
- 1/4 cup all purpose flour
- 1/4 tsp. salt (plus more to taste)
- 1/4 tsp. black pepper (plus more to taste)
- 2 Tbsp. extra virgin olive oil
- 8 fresh sage leaves (large, stems discarded)
- 4 slices fontina cheese (thin, about 2 1/2 oz. total, or fontal cheese)
- 3/4 cup dry vermouth (or dry white wine)
- 3/4 cup reduced sodium chicken broth
- 1 1/2 Tbsp. lemon juice
- 3 Tbsp. salted butter (cold, diced)
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Directions
- Place chicken pieces one at a time between sheets of plastic wrap and pound with the flat side of a meat mallet or a rolling pin until chicken is an even 1/2 inch thick, concentrating on the thickest part of each cutlet.
- Place 1 slice of prosciutto on a cutting board, narrow edge facing you. Put a chicken cutlet smooth side-down in the middle of the prosciutto slice. Bring the ends of the prosciutto up and over the chicken to meet in the middle of the meat. Press gently to adhere. Repeat with remaining chicken and prosciutto, using the extra 2 slices of prosciutto to patch any holes or places where the edges don’t quite meet. (The chicken breasts can be prepared up to this point and refrigerated, covered with plastic wrap, for up to 2 days.)
- Combine flour, salt, and pepper on a plate. Dredge the prosciutto-wrapped chicken cutlets in the flour until evenly coated. Shake off excess flour and discard remaining flour.
NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories540Calories from Fat280 |
% DAILY VALUE |
Total Fat31g48% |
Saturated Fat14g70% |
Trans Fat |
Cholesterol180mg60% |
Sodium1330mg55% |
Potassium870mg25% |
Protein51g |
Calories from Fat280 |
% DAILY VALUE |
Total Carbohydrate10g3% |
Dietary Fiber0g0% |
Sugars2g |
Vitamin A20% |
Vitamin C10% |
Calcium20% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Sandy a year ago
Chicken tender, prosciutto crispy, sauce needs something. Next time will try with Vermouth instead of the white wine.
kathy edlund a year ago
I made this last night. It was delicious! Had to change a few things because of what was in my kitchen. Used dried sage in my flour mixture instead of fresh. Threw in some parm & italian seasoning. Used mozzarella on top. Even my picky husband really liked it!!