Description
Caprese Chicken Saltimbocca is a delicious Italian-inspired dish featuring tender chicken cutlets wrapped in savory prosciutto, pan-seared to crispy perfection, then topped with fresh tomatoes, creamy mozzarella, and fragrant basil, all finished with a tangy balsamic reduction sauce.
Ingredients
Scale
Chicken and Prosciutto
- 4 (4-oz.) chicken cutlets
- Kosher salt
- Freshly ground black pepper
- 8 thin slices prosciutto (about 6 oz. total)
- 2 tbsp. all-purpose flour
Sauce and Toppings
- 2 tbsp. extra-virgin olive oil
- 1/3 cup balsamic vinegar
- 1 cup low-sodium chicken stock
- 2 cups grape or cherry tomatoes, halved
- 1 (8-oz.) container ciliegine or bocconcini, halved or quartered if larger (about 1 1/2 cups)
- 1/2 cup packed fresh basil leaves
Instructions
- Season and Prepare Chicken: Season chicken cutlets evenly all over with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Wrap two slices of prosciutto around each chicken cutlet, gently pressing to adhere the prosciutto to the chicken.
- Dredge Chicken in Flour: Spread all-purpose flour on a shallow plate. Dredge each prosciutto-wrapped chicken cutlet in the flour, shaking off any excess, to lightly coat the surface.
- Sear Chicken: Heat 2 tablespoons extra-virgin olive oil in a 12-inch skillet over medium-high heat. Add the chicken cutlets and cook, turning halfway through, until both chicken and prosciutto are golden and the prosciutto becomes crisp, about 2 to 3 minutes per side. Remove chicken from skillet and transfer to a plate.
- Make Balsamic Reduction Sauce: Pour 1/3 cup balsamic vinegar into the hot skillet, scraping up browned bits from the bottom. Cook until the vinegar is almost completely reduced, about 30 seconds. Add 1 cup low-sodium chicken stock and stir occasionally, cooking until the liquid is reduced by half, about 2 minutes.
- Cook Chicken in Sauce: Return the chicken cutlets to the skillet. Cook, turning a few times, until the sauce thickens and coats the chicken, approximately 2 more minutes. Remove skillet from heat.
- Assemble and Serve: Transfer chicken to a serving platter. Scatter halved grape or cherry tomatoes, the halved or quartered mozzarella balls, and fresh basil leaves evenly over the chicken. Season with 1/4 teaspoon kosher salt. Drizzle the remaining balsamic reduction sauce from the skillet over the top and serve immediately.
Notes
- Caprese Chicken Saltimbocca uniquely blends the flavors of prosciutto-wrapped chicken with fresh Caprese salad elements—tomatoes, mozzarella, and basil—for a light yet flavorful meal.
- Use fresh basil and high-quality mozzarella for the best taste and authentic Italian experience.
- Be careful not to overcook the chicken to keep it juicy and tender.
- The balsamic reduction adds a rich tangy glaze complementing the savory prosciutto and fresh toppings.
Nutrition
- Serving Size: 1 serving (1 chicken cutlet with toppings)
- Calories: 410
- Sugar: 5g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 110mg
