[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Premium 12 month plans only. Offer ends 20/07/2024. See terms.
Photo of Chicken saltimbocca by WW

Chicken saltimbocca

Total Time
25 min
10 min
15 min
Set your tastebuds tingling with our take on a classic Italian dish that means ‘jumps in the mouth’!


Baby potatoes

400 g, quartered

Skinless chicken breast

450 g, fat trimmed ( Buy 500g)

Olive oil

1 tbs

Prosciutto fat trimmed

45 g, 4 slices, (50g) thinly sliced

Fresh sage

30 g, leaves, shredded (¼ cup)

White wine vinegar

2 tsp


1 medium, wedges, to serve


  1. Boil, steam or microwave potatoes until tender. Drain.
  2. Meanwhile, cut chicken breasts in half horizontally. Cover with a sheet of baking paper and use a meat mallet or rolling pin to gently pound to about 5mm thick.
  3. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook chicken, in batches, for 3–4 minutes each side or until browned and cooked through. Transfer to a plate and cover to keep warm.
  4. Heat remaining oil in same pan over medium-high heat. Add prosciutto and sage and cook, stirring, for 2–3 minutes or until crisp. Add vinegar and cook, stirring, for 1 minute. Add potatoes and cook, stirring, for 5–6 minutes, or until golden. Drizzle chicken with any pan juices and serve with potato mixture and lemon wedges.


SERVING SUGGESTION: Italian salad made with rocket leaves, 12 fat-free semi-dried tomatoes, 12 (45g) pitted kalamata olives and 5g shaved parmesan cheese.TIP: You can use veal or pork escalopes (uncrumbed schnitzels) instead of chicken.