Prosciutto-Wrapped Baked Chicken Recipe

Prosciutto-Wrapped Baked Chicken Recipe

How To Make Prosciutto-Wrapped Baked Chicken

This prosciutto-wrapped baked chicken is a unique twist to the traditional Chicken Saltimbocca made with buttery garlic sage white wine sauce.

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



  • 4chicken breastsskinless, boneless
  • Kosher salt
  • freshly-cracked black pepper
  • 12slicesprosciutto
  • 4tbspbuttermelted, divided
  • 1garlic clovepressed or minced
  • 1tbspfresh sagefinely-chopped
  • red pepper flakescrushed
  • ¼cupdry white wine
  • lemon wedgesfresh
  • fresh chiveschopped, optional garnish
  • Parmesan cheesegrated, optional garnish
  • red pepper flakescrushed, optional garnish


To brine the chicken:

  1. Fill a large bowl with warm water and kosher salt.  Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes.

  2. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels.

To cook the chicken: 

  1. Heat oven to 450 degrees F.

  2. Wrap each chicken breast with 2 to 3 slices of prosciutto.

  3. Place the chicken breasts in a single layer in a large baking dish.  Brush the chicken breasts evenly with 1 tablespoon of the melted butter.

  4. Season both sides of the chicken breasts with a quick pinch of salt and pepper, then lay the chicken back in a single layer in the baking dish.

  5. Bake for 18 to 20 minutes or until the chicken is cooked through and no longer pink.

  6. Once the chicken is cooked, remove the pan from the oven and loosely cover the pan with aluminum foil.  Let the chicken rest for at least 5 to 10 minutes.

  7. Meanwhile, as the chicken is cooking, add the remaining 3 tablespoons butter to a small sauté pan, along with the garlic, sage, and crushed red pepper flakes.

  8. Sauté over medium-low for 6 to 8 minutes, or until the sage starts to get slightly crispy.  Slowly add in the white wine, and simmer for 5 more minutes.  Remove from heat.

  9. Once the chicken and sauce are ready to go, spoon the sage-butter sauce evenly over the baked chicken breasts.

  10. Serve immediately with fresh lemon wedges, sprinkled with optional garnishes if you’d like.


  • Calories: 512.29kcal
  • Fat: 31.66g
  • Saturated Fat: 13.33g
  • Trans Fat: 0.65g
  • Monounsaturated Fat: 11.40g
  • Polyunsaturated Fat: 4.33g
  • Carbohydrates: 3.13g
  • Fiber: 1.21g
  • Sugar: 0.37g
  • Protein: 49.34g
  • Cholesterol: 173.39mg
  • Sodium: 1325.31mg
  • Calcium: 68.01mg
  • Potassium: 670.49mg
  • Iron: 2.52mg
  • Vitamin A: 145.07µg
  • Vitamin C: 4.59mg
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