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::: My Chicken Saltimbocca :::

Saltimbocca (Italian: jumps in the mouth) is a dish originally made of veal topped with prosciutto, sage and marinated in white wine. I loved the idea so I tweaked it a bit and came up with my own version. 


  • 2 chicken breasts, cut in half lenghtwise 
  • 4 slices of procciutto crudo 
  • ½ pack of Hanini garlic & herbs spreadable cheeselets (Malta) / Buco cheese / Boursin cheese.. 
  • Rosemary sprigs 
  • ½ cup White wine 
  • Olive oil 
  • Pepper 

Take the 4 peices of chicken breast and flatten with a meat hammer.

Spread some of the cream cheese along the chicken and roll.

Take a slice of prosciutto crudo and wrap it around the rolled chicken. Secure with a toothpick. 

Place the chicken in a heated non-stick pan and drizzle with olive oil. 

Seal chicken on all sides.

Add the wine. It will evaporate and start to thicken into a lovely sauce. 

Add the rosemary sprigs & pepper and cook a further few minutes.

Serving suggestion: Serve with rice & a nice green salad. And I suggest that you go that extra mile and serve it with a bottle of Chablis.

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