Chicken Saltimbocca

In this easy Chicken Saltimbocca recipe, chicken breasts are rolled with spinach, onions, garlic, and feta, and then simmered in a tasty tomato-based sauce. Low-carb and gluten-free, this is a tasty and comforting meal your family is sure to love.

We loved this Chicken Saltimbocca as it is such an incredibly flavorful dish. Served by itself, it is a low-carb, gluten-free meal that’s as tasty to indulge in as it is easy to make.

In our home, we eat a lot of curry. I grew up with curry. Oftentimes, it is the easiest and tastiest thing I can make for dinner ~ especially in a hurry. But now and then, I take a break from curry to try out something different. 

These days, something different for us tends to revolve around loading up frozen pizzas, having a snack night (aka eat what’s there night), and doctoring up a rotisserie chicken.

What is Chicken Saltimbocca?

Chicken Saltimbocca is a dish that involves pounding out chicken, seasoning it, then layering it with prosciutto, spinach, and Parmesan, rolling it up, and cooking it until it is deliciously browned.

I wanted to add my spin to this dish, so I dug into the annals of Google a bit more. I didn’t want to leave out any key ingredients that gave it its name of “Chicken Saltimbocca.”

My digging revealed that Saltimbocca meant “jump into the mouth.” In other words, a chicken dish so tasty that your taste-buds will be begging for more immediate indulgence of this deliciousness. 

Several Saltimbocca recipes called for the use of boneless veal cutlets, prosciutto, fresh sage leaves, butter, and white wine.

But, I chose to put a spin on Giada’s version. Just like her recipe, I pounded out the chicken, seasoned it with salt and pepper, and used frozen spinach.

What are the ingredients in this Chicken Saltimbocca?

You will need the following 10 ingredients to make this easy meal:

1. Olive oil
2. Onion
3. Garlic cloves
4. Frozen spinach
5. Jalapeño
6. Chicken breasts
7. Feta
8. Little Italy in the Bronx Sauce
9. Salt and pepper to taste
10. Parsley to garnish

I opted to leave out prosciutto. I also used feta instead of parmesan and sautéed the frozen spinach with onion, garlic, and jalapeño ~ for a bit of a kick.

Then I rolled up these pounded out, spinach and feta stuffed, chicken breasts. I secured these with a toothpick and browned them in the same pan I used to sauté the onion, spinach, and garlic in.

Then, instead of calling it a day, I added in some of the Little Italy in the Bronx Sauce I found at Publix during the Everyday Delicious Italian Night promotion.

I also added in a bit of onion and garlic and let the gently browned rolled chicken breasts hang out in that simmering delicious sauce for a hot minute or two.

When my daughter and I had our first bite of this Chicken Saltimbocca, the second one literally “jumped into our mouths.”

We loved this Chicken Saltimbocca as it is such an incredibly flavorful dish. Served by itself, it is a low-carb, gluten-free meal that’s as tasty to indulge in as it is easy to make. It can also be served with this comforting low carb cabbage parmesan.

However, I had also brought home some of The Rustik Oven Bread. My daughter lightly toasted up a few slices and we used them to sop up any remnants of that tasty sauce off of our plates.

Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin.
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Chicken Saltimbocca (with a spin)

5 from 3 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 32 minutes minutes

Total Time: 42 minutes minutes

Servings: 4

Author: Shashi

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In this easy recipe, chicken breasts are rolled with spinach, onions, garlic, and feta, and then simmered in a tasty tomato-based sauce. Low carb and gluten free, this is a tasty and comforting meal your family is sure to love.

Ingredients

• 2 tbsp olive oil
• 1 yellow onion
• 2 cloves garlic
• 1 cup frozen spinach
• ½ a jalapeño
• 4 chicken breasts
• 3 tbsp feta
• 2 cups Little Italy in the Bronx Sauce
• Salt and pepper to taste
• Parsley + feta to garnish

Instructions

• Peel and chop the onion as well as the garlic cloves. Divide the chopped onion and garlic into two piles. 
• Add 1 tbsp olive oil to a pan over medium heat and add one of the piles of onion and garlic to it and sauté about 5 minutes.
• Add the frozen spinach and turn the heat up a bit so liquid in spinach evaporates out.
• Sauté spinach with onions and garlic about 5-7 minutes until spinach is heated through. Season with a pinch of salt and pepper. Take mixture off the heat and set aside to get to room temperature.
• Meanwhile, lay out the 4 chicken breasts and pound them out until they are flattened. Season with salt and pepper.
• Then, add a layer of the spinach mixture on each and top that with a little bit of the feta. Do this with all the chicken breasts.
• Then, gently roll the chicken breasts up and secure with a toothpick.
• Using the same pan that the spinach was sautéed in, add the remaining tbsp of olive oil to the pan and place it over a stovetop set to medium heat and place the rolled and secured chicken breasts into the pan.
• Let chicken sauté for about 5 minutes or until browned.
• Flip rolled stuffed chicken over so the browned side is facing up.
• Add in the remaining pile of onions and garlic and the Little Italy in the Bronx Sauce. Cover and let simmer for 15 minutes. 
• When time is up, remove the pan from heat. Spoon a bit of the sauce over the chicken. Sprinkle on some parsley and more feta.
• Serve as is or with The Rustik Oven Bread.

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Nutrition

Serving: 1g | Calories: 375kcal | Carbohydrates: 14g | Protein: 42g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Cholesterol: 117mg | Sodium: 871mg | Fiber: 3g | Sugar: 8g

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