Recipe: Oven-cooked chicken saltimbocca

It's hard to go wrong with an Italian classic like chicken saltimbocca. It's what Dr. BBQ is cooking up for this week's One-Hour Supper.


  • 2 tablespoons butter
  • ¼ cup white wine
  • 6 chicken cutlets, about ½ inch thick
  • Salt
  • Pepper
  • 12 small sage leaves
  • 6 thin slices prosciutto
  • 6 ounces shaved fontina cheese


  • Preheat the oven to 350°. Add the butter and wine to a 9x13 pan and put it in the oven for 5 minutes until the pan is hot and the butter is melted.
  • Meanwhile season the chicken with the salt and pepper. Top each cutlet with two sage leaves. Wrap each cutlet in a slice of the prosciutto.
  • Roll the butter and wine around in the pan to mix. Lay the cutlets in the pan, pretty side up. Place in the oven for 15 minutes.
  • Top the cutlets with the cheese, distributing it evenly among them. Return to the oven and cook for another 20-30 minutes until the cheese is melted and the chicken is cooked to an internal temp of at least 160°.
  • Transfer the chicken to a platter and top with any pan juices. 

Makes 6 servings.