Saltimbocca is an Italian dish consisting of slices of veal wrapped in prosciutto and sage. This chicken version is coated with a glaze made with Marsala, an Italian fortified wine.

Yield: Makes 16.



  • ​16 bamboo skewers
  • 1 cup Marsala or Madeira
  • 1/3 cup fresh lemon juice
  • 1/4 cup chopped shallot*
  • 1/4 cup liquid honey
  • 3 tbsp salted butter
  • 2 cloves garlic, crushed*
  • 1/8 tsp thyme, crumbled
  • 1 bay leaf*
  • 16 fresh sage leaves
  • 2 lb (1 kg) boneless skinless chicken breasts, cut into 16 strips
  • 16 slices prosciutto
  • 1/4 tsp freshly ground pepper


  1. Soak bamboo skewers in hot water for 30 minutes.
  2. Preheat oven to 425°F.
  3. To prepare glaze, place Marsala in a small non-reactive saucepan. Bring to a simmer over medium heat and cook, uncovered, stirring occasionally, until Marsala is reduced by one-third, about 5 – 6 minutes.
  4. Add lemon juice, shallot, honey, butter, garlic, thyme and bay leaf; stir to combine. Bring to a simmer and cook, uncovered, stirring occasionally, until reduced by half, about 10 – 12 minutes.
  5. Strain glaze through a sieve into a heatproof bowl; discard solids.
  6. Reserve ¼ cup of glaze to brush over skewers after baking; remaining glaze will be used to baste skewers.
  7. Place 1 sage leaf and 1 chicken strip on one end of each prosciutto slice. Roll up prosciutto slices, jelly-roll fashion, enclosing sage and chicken.
  8. Thread wrapped chicken onto soaked skewers. Sprinkle with pepper.
  9. Place chicken skewers in parchment paper-lined rimmed baking sheets.
  10. Bake for 10 minutes.
  11. Remove pans from oven and brush chicken with some of remaining glaze.
  12. Continue baking, basting every 5 minutes with remaining glaze, until chicken is cooked through, about 20 minutes.
  13. Brush with reserved glaze before serving.
Nutritional analysis per skewer:


137 calories, 4.7 g fat, 12.8 g protein, 7.1 g carbohydrate, 0 g fibre, 290 mg sodium


*Ingredient not included in nutritional analysis.