Description
Caprese Chicken Saltimbocca is a flavorful Italian-inspired dish featuring tender chicken cutlets wrapped in savory prosciutto, cooked until crispy, and served with a vibrant topping of fresh tomatoes, creamy mozzarella, and fragrant basil. The dish is finished with a rich balsamic and chicken stock reduction sauce that perfectly complements the fresh ingredients, making it a delightful and elegant meal ideal for any occasion.
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
- 2 tbsp. extra-virgin olive oil
Sauce and Toppings
- 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 all over with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Wrap 2 slices of prosciutto around each chicken cutlet, gently pressing it to adhere. Pour the flour onto a shallow plate, then dredge each chicken piece in flour, shaking off any excess.
- Sear Chicken: Heat 2 tablespoons of extra-virgin olive oil in a 12-inch skillet over medium-high heat. Cook the chicken cutlets with the prosciutto, turning halfway, until both the chicken and prosciutto are golden and crisp, about 2 to 3 minutes per side. Transfer the cooked chicken to a plate.
- Make Sauce Reduction: Pour 1/3 cup balsamic vinegar into the same skillet and cook while scraping up the browned bits, reducing the vinegar until almost completely evaporated, about 30 seconds. Add 1 cup low-sodium chicken stock and cook, stirring occasionally, until the liquid is reduced by half, about 2 minutes.
- Finish Chicken in Sauce: Return the chicken cutlets to the skillet and cook, turning a few times, as the sauce thickens, about 2 minutes more. Remove the skillet from heat.
- Assemble and Serve: Transfer the chicken cutlets to a serving platter. Scatter halved grape or cherry tomatoes, mozzarella balls, and fresh basil leaves over the top. Season everything with 1/4 teaspoon kosher salt. Drizzle the remaining warm sauce from the skillet over the chicken and serve immediately.
Notes
- Caprese Chicken Saltimbocca combines salty, crispy prosciutto-wrapped chicken with fresh, summery flavors of tomatoes, mozzarella cheese, and basil.
- Use thin chicken cutlets for even cooking and best texture.
- For a low-sodium option, use reduced-sodium chicken stock and adjust salt accordingly.
- Fresh basil adds a bright, aromatic note that complements the richness of the dish.
- This recipe works well with culinarily similar mozzarella varieties if ciliegine or bocconcini are unavailable.
Nutrition
- Serving Size: 1 serving (1 chicken cutlet with toppings and sauce)
- Calories: 410
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 44 g
- Cholesterol: 110 mg
