Prosciutto and sage chicken involtini in white wine

Thinking Mediterranean flavours but looking for something more unusual? I’ve got a recipe for you: prosciutto chicken involtini cooked in butter sage and white wine. This is a chicken variation to a popular Italian dish known as saltimbocca alla romana

White wine chicken involtini with prosciutto and sage.

Chicken saltimbocca

Saltimbocca means “jump into the mouth”, because this dish is so delicious that it just wants to be eaten. Traditionally, saltimbocca are made with veal, prosciutto and sage. They are cooked in a skillet with butter and white wine. It is a quick and easy recipe to prepare, perfect to pair with a mixed greens salad (my usual choice). In Italy, meat is generally served as “second course”, after the pasta which is first course. You can have these chicken involtini as main dish and pair them with a more filling salad than just a side dish. Something full of veggies and with a grain base, for example.

The reason why we are using chicken in this recipe is my personal preference. Often regarded as the cheapest and least interesting kind of meat, chicken is one of my favourites. Of course, you want to be using good quality chicken so if you have a chance to get the meat from a local farmer you will definitely taste the difference. Unlike traditional saltimbocca, I am using 2 slices of prosciutto and sandwiching my chicken in between. I am also rolling the meat up to make involtini – roll-ups – while saltimbocca are traditionally unrolled. Let’s say that saltimbocca are the inspiraton, but these chicken involtini with prosciutto are something else.

Chicken involtini rolled in prosciutto, cooked in sage butter and white wine in a skillet.Chicken involtini serving suggestion: with a green salad and parmesan flakes.

How to make prosciutto chicken involtini

First of all, cut up the chicken breast into thin slices and beat them with a meat tenderizer. For this recipe I made 8 slices and I used about 2 breasts. I have chosen the larger slices, saving the leftovers for later. You can as well lay 2 smaller slices together if you wish to use up all the meat, that is not very important.

Layer one slice of ham, one slice of chicken meat, another slice of ham and top with 2 fresh sage leaves on one end of the involtini slice. Roll up the sandwiched meat from the sage leaf side. Secure the roll-up with a toothpick or two. Proceed with all the meat slices, make sure you have 2 slices of prosciutto for every chicken slice. There is no need to add any salt to the chicken, as the prosciutto is very salty itself.  If you don’t have fresh sage leaves, rather than rolling dried sage leaves inside the involtini I’d recommend to crush the dried sage over the chicken as a seasoning.

Chicken involtini preparation: layering of prosciutto, chicken and sage, then rolled up.
How to prepare prosciutto chicken involtini with fresh sage leaves.
Rolled up raw chicken prosciutto involtini.
You can see the toothpics sticking out on some chicken involtini.

Set a skillet on medium heat and melt the butter, together with 4-5 sage leaves. Turn the heat to medium-high. When the butter is starting to bubble and the sage has released its flavour, add the chicken involtini to the pan. Cook them on medium heat for a couple of minutes, then turn them to brown both sides.

After a couple of minutes, pour one glass of white wine into the pot and let the medium-high heat evaporate the alcohol. After another couple of minutes, reduce the heat, turn the involtini again, and cover the pan. Let simmer for 4-5 minutes, in order to ensure that the involtini will get cooked through to the core.

Adding white wine to cooking chicken involtini in cast iron skillet.

Remove the lid and turn up the heat a bit more to evaporate any excess wine – you want to be left with a small amount of meat juice and wine glaze rather than a proper sauce. For a nicer presentation if bringing the pan to the table, remove wilted sage leaves and add fresh ones to the pan. Or proceed to plate the prosciutto chicken involtini directly, spooning up some of that glaze from the bottom of the pan. Don’t forget to warn your guests about the toothpicks!

Prosciutto chicken involtini ready to eat served in cast iron skillet.Plated sliced chicken involtini with green salad.

Make it a meal!

Have a whole meal inspired by the flavours of the Mediterranean! Here are my top suggestions:


Involtini accompaniment:

Something sweet

End the meal with a cup of cardamom cold brew if you want a cold drink, or this lemon sage herbal tea as a hot alternative.

Feeling inspired? Make sure to pin this chicken involtini recipe for later!

Plated sliced chicken involtini with green salad.
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5 from 10 votes

Prosciutto chicken involtini

Chicken involtini with prosciutto and sage cooked in sage butter and white wine. The Mediterranean meat dish you didn't expect.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Calories 1459kcal
Author Eva


  • 2 chicken breasts
  • 16 slices prosciutto crudo
  • 40 g butter
  • 150 ml white wine
  • fresh sage leaves


  • Cut the chicken breasts into 8 thin slices and beat them with a meat tenderizer. Layer one slice of prosciutto, one chicken slice, another slice of prosciutto and top with 2 sage leaves on the side. Roll up starting from the sage leaves side, so that they end up in the core. Secure the roll-up with a toothpick. Repeat procedure until you have 8 involtini.
  • Add butter and 4-5 sage leaves to a skillet and melt on medium heat. Raise heat to medium high and when the butter bubbles, add chicken involtini to the pan. Allow to cook for a couple of minutes, then turn and brown the other side.
  • Add the white wine and let the alcohol evaporate for a couple of minutes. Reduce to theat to medium, cover the pan and let simmer for 4-5 minutes. 
  • Remove the lid and let any excess wine evaporate so that only a small amount of glaze is left on the bottom of the pan. Scoop up the glaze and pour on chicken involtini when serving.


Fresh sage is to be preferred for this recipe. If you only have dried sage leaves, I would not recommend rolling those inside the involtini. Rather, crush the dried sage over the chicken meat, as a seasoning. You can use full dried leaves in the pan to flavour the butter, they will get soft as they rehydrate in the pan.
Nutrition Facts
Prosciutto chicken involtini
Amount Per Serving
Calories 1459 Calories from Fat 855
% Daily Value*
Fat 95g146%
Saturated Fat 40g250%
Cholesterol 460mg153%
Sodium 1665mg72%
Potassium 2032mg58%
Carbohydrates 6g2%
Sugar 1g1%
Protein 113g226%
Vitamin A 1135IU23%
Vitamin C 5mg6%
Calcium 36mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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  1. Gloria April 13, 2020 at 20:26

    5 stars
    How delicious does this look? Once we can start entertaining again, I know this would be a hit with the guests. It makes a great appetizer or part of the main dish.

    1. Eva April 14, 2020 at 14:49

      I am also looking forward to serving my guests these involtini! They always expect some Italian flavours at my house and these will be perfect.

  2. anna April 15, 2020 at 13:37

    5 stars
    I’m always on a lookout for new ways with chicken and this recipe is definitely being added to my next week meal planning! The meat looks so perfectly cooked and juicy, and I love proscuitto, so I just know I will enjoy this dish A LOT!

    1. Eva April 16, 2020 at 09:44

      Hello Anna! Hope you’ll enjoy those. The prosciutto really lifts the flavour of the whole dish.

  3. Tammy April 17, 2020 at 17:45

    5 stars
    What a GORGEOUS meal! I have to save this for later when I can get some prosciutto. I love the flavors of the sage and white wine too…beautiful meal <3

    1. Eva April 17, 2020 at 20:43

      Thank you Tammy 🙂

  4. Denise April 17, 2020 at 23:34

    5 stars
    This Prosciutto and sage chicken looks absolutely AMAZING. Thanks for sharing this recipe, and the great instructions to make them.

    1. Eva April 18, 2020 at 19:46

      Thank you Denise!

  5. Elaine April 17, 2020 at 23:47

    5 stars
    It is definitely one of those recipes that you can’t find elsewhere. Definitely a unique one and a great way to use up all that chicken. Looks lovely, too!

    1. Eva April 18, 2020 at 19:47

      Thanks Elaine! I really wanted to give good ol’ saltimbocca a twist.

  6. Sharon April 18, 2020 at 15:34

    5 stars
    What do you do when you have boring chicken but your feeling uninspired? Make this recipe ASAP! So much flavor.

    1. Eva April 18, 2020 at 19:47

      The prosciutto and white wine really give boring chicken a boost!

  7. Sophie April 18, 2020 at 16:14

    5 stars
    This is a perfect 👌 party appetizer for all meat lovers. Thank you for your recipe.

    1. Eva April 18, 2020 at 19:48

      Thnk you for stopping by, Sophie!

  8. Cory April 19, 2020 at 09:18

    Sent the recipe to my mum who was looking for new ways to make chicken. This looks so pretty the way you rolled it and everything with sage is delicious.

    1. Eva April 19, 2020 at 16:08

      Thank you, Cory! Hope your mom enjoys this.

  9. Marisa Franca Stewart April 19, 2020 at 14:48

    5 stars
    What a gorgeous looking Italian meal. The minute I saw it I pinned it to make as soon as I get my prosciutto. This is a meal I plan to make as soon as our family can all come together. It’s a celebration of taste, that’s for sure. Beautiful photos and instruction.

    1. Eva April 19, 2020 at 16:09

      Thank you very much Marisa! It is indeed a feast of flavours all in one simple dish.

  10. Veronika April 20, 2020 at 00:48

    5 stars
    This recipe looks amazing! So simple but has so much flavor! Need to but some prosciutto tomorrow and make this recipe!

    1. Eva April 20, 2020 at 19:19

      Hey Veronika! Thank you so much, I hope you’ll enjoy this!

  11. Gloria December 7, 2021 at 10:28

    My northern Italian mother used to make involtini with yearling beef, sage and lean bacon rolled with toothpicks, browned and then added wine and passata.

    Can I use chicken thigh fillets (rather than breast fillets) for this recipe?

    Grazie. Gloria (AUSTRALIA)

    1. Eva December 7, 2021 at 19:50

      Hi Gloria! Involtini with beef and tomato sauce sound delicious indeed.
      You can definitely use chicken thigh instead of breast! Hope you like it!

  12. Paulina January 29, 2023 at 16:48

    5 stars
    I made these last night and they were a hit! The only thing I added was a little crushed garlic to the pan once the chicken was done and then deglazed with some sherry as I didn’t have white wine on hand. So yummy! Thank you for the recipe 🙂

    1. Eva October 20, 2023 at 09:40

      Hi Paulina, Thank you for your comment! I’m glad you enjoyed it!


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