Recipe: Chicken Saltimbocca

Chicken Saltimbocca, chicken stuffed with mozzarella, tomato and basil might seem like a tricky dish to pull off but as I recently discovered it’s easier than you think to create a tasty Italian inspired dish. If you fancy giving it a go try this fool-proof gluten-free recipe.


  • 4 chicken breast fillets
  • 10 sun dried tomatoes
  • 4 slices of mozzarella
  • 8 basil leaves
  • 1 tbs Olive Oil
  • Butter
  • Salt and pepper to taste


  1. Cut the chicken breasts in half horizontally (butterfly) nearly all of the way through and open each one out so it is flat on a chopping board.
  2. One at a time cover the chicken breasts with cling film and bash it with a rolling pin or meat beater, until it is about 5mm thick.
  3. Roughly chop up your sun dried tomatoes.
  4. Season both sides of the flattened chicken with salt and pepper.
  5. Place a slice of mozzarella onto each piece of chicken, add a spoonful of chopped sun dried tomatoes on top and finish with a couple of basil leaves.
  6. Roll the meat up to enclose the other ingredients like a sandwich and secure with a couple of cocktail sticks.
  7. Heat a frying pan over a medium heat, add some butter and olive oil.
  8. Fry the chicken breasts (in batches if necessary) for 4-5 minutes on one side until golden brown.
  9. Turn the chicken breasts over and cook for another 4-5 minutes. Baste the chicken with the butter in the pan at intervals.
  10. When cooked place the chicken on a warm plate, remove the cocktail sticks, cover with foil and allow to rest for 4-5 minutes.
  11. Use any left over cooking juices that might have been released as a sauce and serve the Saltimbocca with rice, polenta or roast potatoes.

Chicken Saltimbocca


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