Prosciutto Wrapped Chicken

Some of you may look at this recipe and think "hmm, that sounds a lot like Chicken Saltimbocca" and you would be right! It's my take on the classic dish. 

I made this the other night and put some behind the scenes (aka me waiting for Alex to get home) on my Instagram story. Follow me at @veryvictoriakaye to be able to see my stories next time! Also, cat pictures. 

For this 2 person meal you will need:

  • 1 chicken breast per person (or 1 big one that you fillet in half to make 2)
  • Salt
  • Pepper
  • Garlic Powder
  • Onion Powder
  • Prosciutto (I needed 2 slices per breast to wrap)
  • Vegetable Oil
  • 2-3 garlic cloves (minced)
  • 2 tbs vegan butter (I used Earth Balance)
  • 1/4-1/3 cup white wine
  • Pinch or 2 of Sage


To make the chicken: 

Season each side of your chicken to taste with salt, pepper, garlic & onion powder.

Cover with plastic wrap and lightly hammer it to be a bit thinner. I couldn't find my meat tenderizer, so I used my french rolling pin. #Lifehack- it works great!

Wrap your chicken in the prosciutto and secure with toothpicks. 


In a non-stick pan, heat up some vegetable oil on medium high heat. Add in the minced garlic. Yes, there is garlic powder AND fresh garlic in this dish. 

Asking for a friend...

Asking for a friend...

Once the pan is warm, put your prosciutto wrapped chicken in the pan and cook each side about 5-7 minutes. Depending on how thick your chicken is, it may cook faster or slower. You're looking for a nice golden brown color on the chicken and the prosciutto to be crispy. 

When the chicken is cooked, remove from pan, place on plate and cover with foil to keep warm. DO NOT RINSE THE PAN!

Now its time for the pan sauce! We will be using all the good stuff in the pan, that is why you don't rise it out!

Turn heat down to medium.

Deglaze the pan with the white wine. Meaning, pour in the wine (it will bubble and make noise, so be prepared), and gently stir, be sure to scrape up any of the tasty brown bits that the chicken and garlic left behind. Add your pinch or two of dried sage. 

Let this simmer until thickened, about 5 minutes or so. Remove the sauce from heat. 

Add the butter and let that melt, stirring to incorporate it. 

Give it a taste and season with salt and pepper. Maybe a squeeze of lemon if you're feeling it. You're ready to plate! Just spoon that sauce over your chicken breast (and veggies if you're Alex) and dig in! 

We served ours with roasted brussels sprouts 

We served ours with roasted brussels sprouts