30 mins

Chicken Saltimbocca with Roasted Coppa


  • 18 oz chicken breast
  • 8 slices of Roasted Coppa Levoni
  • 2 cups of broccoli rabe
  • 2 cloves of garlic
  • 1 glass white wine
  • 1 tablespoon of extra-virgin olive oil
  • 1/4 of a cup of butter
  • Sage
  • Salt to taste
  • Ground black pepper to taste


Elevate the common Chicken Saltimbocca by replacing the typical topping with the outstanding yet light aromas of the Roasted Coppa. Pair with seasonal vegetables and a white wine sauce for a dish that will please all year round.

Makes 2 Servings

  1. Cut the chicken breast into 4 slices of the same size and even out thickness with a meat hammer to obtain a homogeneous cooking.
  2. Salt and pepper the chicken breast on both sides, place two slices of Roasted Coppa Levoni on one side and a sage leaf sticking them to the chicken with a wooden toothpick that will be removed at the end of cooking.
  3. Heat a pan with the butter and some sage leaves and sauté the chicken slices over medium-low heat, initially on the side of the coppa for a couple of minutes and then turn for other 6 minutes. Simmer with a glass of white wine until reduced, allowing the alcohol to evaporate, and stirring gently to form a reduced sauce.
  4. In a separate pan, pour a tablespoon of extra virgin olive oil and sauté the broccoli rabe over high heat with 2 cloves of garlic crushed with all the peel, add salt and black pepper to flavor.
  5. Serve the hot saltimbocca with the broccoli rabe to the side and the white wine sauce to sprinkle the dish.

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