Keto Chicken Saltimbocca

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  • prep time

    prep time

    3 min

  • cook time

    cook time

    28 min

  • ready time

    ready time

    31 min

Keto Chicken Saltimbocca

93 ratings

While Saltimbocca is classically made with veal, this alternative Keto chicken recipe is just as enticing. You can make the entire recipe and have your dinner meals prepped for additional days. The ingredient list is quite simple; the sage really does all the talking in the flavor profile. Who knew a low-carb dinner could be so elegant? Chicken Saltimbocca tastes wonderful alongside grilled low-carb vegetables or a mixed green salad.

Is Chicken Keto?

Chicken is a lean source of protein, particularly when you are using breast meat over the fattier cuts or skin-on meat. To make the best Keto chicken breast recipes it is important that you always pair the chicken with additional sources of fat. For this low carb chicken breast recipe we have added tender prosciutto and oozy mozzarella for a boost of fats as well as flavor.

Tips for Moist Chicken Breast

It can be easy to overcook chicken breasts, and no one wants tough, dry chicken for dinner! This recipe requires that you pound the chicken breasts before cooking. This thins the meat helping it to cook faster and more evenly, minimising the chances of drying the meat. It is also crucial to ensure that the chicken is cooked over a medium heat. Cooking over too high a heat will dry out the outside of the chicken before the center has had a chance to cook through. Following these tips will help ensure you the best Keto chicken every time!

  • Net Carbs

    0.6 g

  • Fiber

    0.2 g

  • Total Carbs

    0.8 g

  • Protein

    40.4 g

  • Fats

    9.9 g

264 cals

Keto Chicken Saltimbocca

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Chicken Breast

    Chicken Breast

    24 oz, boneless, raw, without skin

  • Salt

    Salt

    1 teaspoon

  • Black Pepper

    Black Pepper

    1 tsp

  • Spices Sage Ground

    Spices Sage Ground

    1 tsp

  • Prosciutto Ham

    Prosciutto Ham

    2 ounce

  • Olive Oil

    Olive Oil

    ½ tablespoon

  • Cheese Mozzarella Whole Milk

    Cheese Mozzarella Whole Milk

    2 oz

Recipe Steps

steps 7

31 min

  • Step 1

    Place the chicken breasts (4, 6-oz. pieces) between two pieces of wax paper. Pound the chicken breasts to an even ½ inch thickness. Evenly distribute the salt, pepper, and sage across the exposed sides. It is crucial to make sure the chicken breasts are of the same thickness to ensure an even cooking throughout.
    Step 1
  • Step 2

    Take a slice of prosciutto and lay over the top of one of the chicken breasts. Gently press the prosciutto down so it adheres to the chicken slightly. Repeat with the remaining prosciutto so that each chicken breast is covered in a slice of the ham.
    Step 2
  • Step 3

    Heat the olive oil in a skillet over a medium heat. Place two of the chicken breasts, prosciutto side down, in the skillet. Maintain a medium heat to ensure you do not overcook or dry out the meat.
    Step 3
  • Step 4

    Cook the prosciutto side of the chicken for about 2 minutes, or until the prosciutto is lightly browned and a little crispy. Carefully flip the chicken breasts over and cook for an additional 5 minutes. Cook the final 2 chicken breasts in the same way.
    Step 4
  • Step 5

    Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan with tin foil and lightly oil. Arrange the cooked chicken breasts in a row across the lined tray, prosciutto side up.
    Step 5
  • Step 6

    Slice the fresh mozzarella cheese into 16 even discs and arrange across the tops of the chicken breasts. Transfer the sheet pan to the oven and bake for about 10 minutes. To get the cheese golden brown, finish the tray off under a broiler for an additional 4 minutes.
  • Step 7

    Serve hot and garnish with fresh sage leaves if you wish. These make great leftovers for additional lunches or dinners. Serve with low carb vegetables or a hearty side salad.
    Step 7

Comments 29

  • PropitiousAvocadoGreen

    PropitiousAvocadoGreen 2 years ago

    Added some pesto on the chicken breast before adding the rest of the ingredients and it was really good. Omitted the salt since the prosciutto and pesto is salty enough.

    • JKG

      JKG 3 years ago

      Really tasty and we will definitely make again. Ours got overcooked though so we might try less time or no time in the oven. Also will probably 1/2 the salt. Very good!

      • Golda

        Golda 3 years ago

        24 oz. does not equal 432 gr.

        • Sue

          Sue 4 years ago

          Delicious Entree! Second time making it - added a slice of smoked Gouda in centre of breast

          • Summerlee

            Summerlee 4 years ago

            My husband loved it!

            • Summerlee

              Summerlee 4 years ago

              My husband loved it!

              • Dolores

                Dolores 4 years ago

                This was good, quick and easy to fix. One suggestion is to very lightly salt the chicken if at all. The prosciutto is very salt itself so can be too salty if caution is not used in seasoning the chicken.

                • Augdog

                  Augdog 4 years ago

                  I added 1 tsp Rao’s arribbiata sauce under the mozzarella. This recipe is a keeper and tastier the second day!

                  • Kimmylea

                    Kimmylea 4 years ago

                    I subbed boneless skinless chicken thighs and added 1 tbsp of Rao’s Sensitive Marinara under the mozzarella on each. It was delicious! Served with a size of fresh green beans sautéed with bacon and garlic.

                    • Mrs.Nelson

                      Mrs.Nelson 4 years ago

                      I feel like this a lot for one person. What am I doing wrong?

                      • cim0ril

                        cim0ril 4 years ago

                        This makes 4 servings and the macros are per 1 serving (one chicken breast in other words). I have never felt full with just one chicken breast but maybe that's just me...

                    • Dancingscottie

                      Dancingscottie 4 years ago

                      What could you add as a side with this?

                      • Keto war on fat

                        Keto war on fat 4 years ago

                        As an Italian that has grown up on this my preference is zucchini noodles that have been sautéed in the pan drippings from prosciutto and chicken. I also like a salad or any green such as broccoli or asparagus

                      • recipewriter

                        recipewriter 4 years ago

                        Carb Manager has a variety of vegetable medley side dishes that would pair well here. The Antipasti side salad would be delicious!

                    • Sunshine

                      Sunshine 4 years ago

                      Simple easy and delicious My family love it They want me to make it more often

                      • Shelly

                        Shelly 4 years ago

                        Hello! The recipe looks great- except I cannot eat chicken. In many cases I substitute pork in chicken recipes. Anyone tried variations on the chicken to see what works best?

                        • The7sinsz2368

                          The7sinsz2368 4 years ago

                          You can use turkey breast as well as duck breast. Needless to say that the duck will have more fat to it.

                      • Sam

                        Sam 4 years ago

                        My fresh mozzarella went bad so I tried using some mozzarella cheese sticks 😂 do not do this because they don’t melt, just turn into little brown looking squeaky hot dogs. Besides my mishap, great recipe. Will try again with proper mozzarella.

                        • Missd522

                          Missd522 4 years ago

                          Love your honesty! My mishaps are many. Thx for the comedy this morning!

                      • JK

                        JK 4 years ago

                        I chose oregano as well as tomato paste and parmigiano with the mozzarella

                        • Ras

                          Ras 4 years ago

                          Might want to change the ingredients to “fresh mozzarella” instead of just”mozzarella”. Not the same thing. I bought the block mozzarella and didnt discover the discrepancy until the end.

                          • 122IDreamOfYou

                            122IDreamOfYou 4 years ago

                            It’s never the same thing. I totally agree with you. Fresh is the only way to go.

                        • babyfaceglobal

                          babyfaceglobal 4 years ago

                          Even my 7 yr old boy loved it! Subbed in chicken thigh and added more cheese to increase fat content for us both :) Spiced both sides and added roasted garlic powder. Really yummy and easy!

                          • Anonymous

                            Anonymous 4 years ago

                            Tamtam,you are a blessing to us newcomers. You are easy to understand you keep it simply. Thanks for sharing your recipe. I will be shopping for the ingredients today,sounds delicious

                            • Dee

                              Dee 4 years ago

                              Very easy, delicious and kid approved!

                              • LynetteRadio

                                LynetteRadio 4 years ago

                                This was a great stand-in for chicken parm. The salt from the ham was great.

                                • Anonymous

                                  Anonymous 4 years ago

                                  Didn’t enjoy this as much as I hoped. Not enough flavor and more mess than it’s worth (with stove and oven baking)

                                  • Tamtam

                                    Tamtam 5 years ago

                                    I LIGHTLY dust prepped chicken breast with coconut flour for added crispness. (Also I sauted instead of baking!) At end of cooking I add 1Tbls.Ghee and 1/2 cup dry vermouth and 1 tablespoon of capers. Cook down till Vermouth mostly disappears SOMETIMES I throw in 4 quarters of artichoke hearts to Ghee, vermouth, and capers. This is for two large chicken breasts. I pass on mozzarella cheese and instead pour pan drippings over the breasts. Ends up being Bucca chicken but so nummy!

                                    • GettinFit

                                      GettinFit 4 years ago

                                      This sounds very good, but quite different than the original recipe. Surely, the nutritional values differ as well. Consider posting this as a new recipe.