Today’s entry is an excellent take on a classic Italian dish that is sometimes referred to in restaurants as ‘Saltimbocca’ which, when translated, has a literal meaning ‘to jump off the tongue’. It earned this name for the unique and intense blend of flavors that are incorporated together that seem to just explode in your mouth the moment you take a scrumptious bite. It is commonly offered as a chicken selection which is what I will be explaining to you here, or as a veal selection. The combination of the vibrant sage mixing with the saltiness of the prosciutto is warmly carried by the creamy fontina cheese which is all lightly complimented with the white wine lemon sauce and bed of sautéed garlic spinach. This may sound like a lot although I assure you, it happily meats my four standards for entry qualification; healthy, tasty, simple, and reasonable. Here’s what you’ll need to get started.

Fontina Chicken Recipe:

Ingredients Needed For Fontina Chicken With Prosciutto And Fresh Sage Over Spinach For Four

  • 4 medium sized chicken breasts cleaned, butterflied, and tenderized
  • 8 thin slices of prosciutto
  • 16 fresh sage leafs
  • At least 16 thin slices of fontina cheese
  • A 1 lb. bag of cut and cleaned baby spinach leafs
  • 1 bulb of garlic minced
  • 1 bulb of shallot minced
  • 1 bunch of parsley minced
  • 2 lemons
  • 1 bottle of Chablis white wine
  • 1 bottle of olive oil
  • Coarse ground black pepper and kosher or sea salt
  • ¼ stick of butter

How To Make Fontina Chicken With Prosciutto And Fresh Sage Over Spinach

First taking your tenderized pieces of chicken breast, firmly place at least two sage leafs onto each piece. Follow this with firmly placing one piece of prosciutto onto each breast. Then, using your tenderizer, lightly pound the prosciutto onto the piece of chicken and then proceed to dredge all of the chicken filets with sage and prosciutto in flour until they are generously covered. In a large sauté pan over medium-high heat filled with a ¼ cup heated oil, sweat your minced shallot before you place each chicken filet, prosciutto side down. Before that side is done in about five minutes, sprinkle with a pinch of salt and pepper to taste and gently flip each filet. Drain off any excess oil left in the pan and add your ¼ stick of butter. Allow this to melt down before adding a generous splash of the Chablis and the squeezed juice from half a lemon. Cook this down a little bit before you cover each filet with the slices of fontina cheese and place the whole pan into a warming oven uncovered.

In a separate large sauté pan over medium-high heat filled with a ¼ cup heated oil, sweat your minced garlic before adding all of your spinach leafs. Wilt the leafs thoroughly and add salt and pepper to taste.

On four nice sized dinner plates, evenly distribute your sautéed spinach, making a little pile in the middle of each plate. Then take your chicken out of the warming oven and gently place the chicken pieces over the spinach. You may add the remaining sauce in the pan to each plate and serve with a lemon wedge. Your family, friends or guests will find it to be wonderful, the taste jumping right off of their tongues with glee and satisfaction.

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