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Oven Roasted Chicken Saltimbocca

Prep Time20 mins
Cook Time40 mins
Author: Greg Fleischaker


  • 6 chicken cutlets - serves four plus leftovers or 4 really large servings
  • 12 ounces thinly sliced pancetta or 1-2 pieces to wrap around each chicken cutlet
  • 24 tablespoons mozzarella cheese1 tablespoon olive oil
  • 1 tablespoon butter


  • preheat oven to 400 degrees
  • slice your chicken into 12 pretty equal pieces, six half breast sliced in half longwise works best for me
  • wrap with one or two slices pancetta, depending upon how it's been sliced
  • heat pan on stove over medium heat with a bit of olive oil and butter
  • place half of your chicken in the pan and let pancetta start to crisp up before turning for another few minutes
  • remove the chicken and place on a tray lined with parchment paper
  • place remaining chicken in hot pan, cook each side of pancetta until it starts to crisp up
  • remove chicken and place on tray with first batch of chicken
  • place one or two tablespoons mozzarella on each chicken breast, however much looks right to you
  • place tray into oven until cheese melts and starts to brown up to your satisfaction
  • serve with any kind of sauce you like, I prefer a pan sauce made from pan drippings from this recipe