Sous Vide Chicken Saltimbocca


I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...

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While saltimbocca is traditionally made with veal, this is just as easy to make using boneless, skinless chicken breasts. Adding cheese is probably veering away from the most original recipes, but I find it hard to resist.
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Ingredients for 4

  • 4 small boneless, skinless chicken breasts

  • 8 sage leaves, plus more for garnish

  • 4 pieces thinly-sliced prosciutto

  • Freshly ground black pepper

  • 1 tablespoon extra virgin olive oil

  • 2 ounces provolone, grated


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 145ºF (63ºC).

  • Step 2

    Place chicken breasts on a clean work surface and season with pepper. Top each breast with 2 sage leaves, followed by 1 slice of prosciutto.

  • Step 3

    Place each chicken breast in its own medium zipper lock or vacuum seal bag. Seal the bags using the water immersion technique or a vacuum sealer on the dry setting. Place the bags in the water bath and set the timer for 1 1/2 hours.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bags from the water bath. Remove the chicken from the bags and pat dry.

    • Step 1

      Heat the oil in a large skillet over medium-high heat. Add the chicken, prosciutto side down, and sear for 1 minute. Flip the chicken and top each piece with 1 tablespoon provolone. Cover the skillet and continue to cook until cheese melts, about 30 seconds.

    • Step 2

      Transfer chicken to a serving plate and garnish with fresh sage leaves. Serve.

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145.4 F / 63 C Recipe Temp
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