Hi all you food lovers!

I make chicken a LOT! It’s one of the least guilty proteins and it’s relatively inexpensive and easy. But I get bored so I must mix it up and constantly try to figure out new chicken recipes. I saw a recipe for Chicken Saltimbocca but I changed it up a bit and it was DELISH!! Try it out. I think you’ll like it!


4 boneless skinless chicken breasts

8-10 large basil leaves

4 slices of prosciutto

4 slices of gouda or provolone or other cheese*

1/2 to 1 cup flour

3 tbsp olive oil

4 tbsp unsalted butter, cut into cubes

1/3 cup white wine

1 cup chicken stock


Put plastic wrap over chicken breasts and pound out thickest areas so it is all one width. Season both sides with salt and pepper.

Put 2-3 basil leaves on each breast to cover. Put a slice of prosciutto lengthwise on top to cover chicken. Press down so it sticks. Sprinkle chicken generously with flour on both sides. Shake off excess.

Heat large skillet on medium/high heat. Add oil and 2 tbsp butter. When melted, add 2 breasts, prosciutto side up. Cook about 3 minutes till golden on other side. Turn chicken and cook another 2 minutes. Chicken should be mostly cooked through. Remove and set chicken aside. Cook other 2 breasts the same way and set aside. Add remaining butter to pan. When melted, add wine and cook over high heat till reduced by half, about 2 minutes. Add stock and bring to a boil. Cook for about 2-3 minutes more.

Put chicken back in skillet with the sauce, prosciutto side up. Add gouda (or other cheese) onto chicken and cover skillet. Cook on medium/high about 2-3 minutes more, until chicken is fully cooked and cheese is melted.

Put chicken on plate and pour sauce over. Serve.

* I’m not normally a gouda fan, but I found this AMAZING Coconut Gouda (yes, coconut!) at a little cheese shop called Village Gourmet Wine and Cheese (www.villagegourmetcheeseandwines.com). It truly made this dish out of this world!!