Caprese chicken saltimbocca is what happens when two Italian ideas hold hands: the prosciutto-wrapped elegance of saltimbocca and the tomato-basil-mozzarella charm of a caprese salad, finished with a sweet-tangy balsamic pan sauce.
It tastes like a special-occasion restaurant dish, but the reality is 25 minutes and one skillet: cutlets stuffed with mozzarella and basil, wrapped in prosciutto, seared golden and dressed with glossy balsamic reduction and fresh tomato.
Make it in summer when tomatoes and basil are at their peak — garden or farmers-market produce turns this from very good into unforgettable.
Caprese Chicken Saltimbocca Recipe
What you need
Ingredients
- 4 thin-sliced chicken cutlets (about 1 pound)
- Salt and black pepper, to taste
- 8 thin slices prosciutto
- 8 fresh basil leaves
- 4 slices fresh mozzarella
- 2 tablespoons olive oil
- ¼ cup balsamic vinegar
- ¼ cup chicken broth
- 2 teaspoons honey
- ¼ teaspoon dried oregano
- 2 medium tomatoes, diced
Cook along
Instructions
- Season the cutlets with salt and pepper. Lay a slice of prosciutto on each, top with a basil leaf and a slice of mozzarella, fold in half and secure with toothpicks.
- Heat the olive oil in a large skillet over medium-high heat and cook the chicken about 15 minutes, turning once, until golden and cooked through.
- Meanwhile, whisk the balsamic vinegar, broth, honey and oregano in a small saucepan. Boil, then simmer about 10 minutes, until slightly thickened.
- Spoon the balsamic sauce over the chicken, scatter the diced tomatoes on top, and serve.
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