Saltimbocca in Italian means “jumps in the mouth.” I’m not sure if that’s because the flavors are so delightful when eating the dish or if it tastes so good that one can’t resist another bite. It is usually made with veal but I’ve always made it with chicken. The dish is common in southern Switzerland, Italy, Spain and Greece.

Each country has its own version and flavor preferences, so there are many variations. I’ve modified my recipe and the following version is low-cal and low-fat.

Stuffed Chicken Saltimbocca
4 boneless, skinless chicken breast halves
6 oz. reduced-fat feta cheese
1 Tbsp. fat free Half & Half
6-8 sage leaves, chopped
1 tsp. garlic salt
1⁄2 tsp. cracked black pepper
1 tsp. olive oil

Butterfly-cut the chicken breast halves by slicing widthwise almost to the other edge. Lay a large piece of plastic wrap on the cutting board. Open each breast, keeping the edge intact, and spread across the plastic wrap. Place another piece of wrap on top of the chicken. Gently pound the chicken with the flat side of a meat mallet, using a down-and-away motion until it is about 1⁄4 inch thick. The plastic wrap contains the raw chicken, reducing contamination and making clean-up easier.

Crumble the feta cheese into a bowl and mix in the Half & Half, sage, garlic salt and pepper. Place a spoonful of the mixture on each flattened chicken breast. Roll up and place on a baking pan. Brush olive oil on each roll and season with a little salt and pepper. Cook in a 400-degree oven for 25 minutes.

Clean the cutting board, utensils and work surface with hot soapy water. Always wash your hands after handling raw chicken and never reuse the cutting board without thoroughly cleaning it first. In fact, it is best to have separate cutting boards when making this dish – one for the raw chicken prep and one for processing the herbs and vegetables.

Salad with Seasoned Bread Crumb Topping
1 Tbsp. butter
1 cup panko bread crumbs
1 tsp. fresh thyme, chopped
1 tsp. garlic salt
3 tomatoes, sliced
1 head romaine lettuce

In a small frying pan, melt butter and add bread crumbs, thyme and garlic salt. Cook on low heat, stirring occasionally, until the bread crumbs are lightly toasted. Wash, drain and tear the lettuce into bite-sized pieces. Serve with tomato slices, a splash of lemon juice (or your preferred dressing) and top with the toasted seasoned bread crumbs.

The stuffed chicken saltimbocca and side salad serves 4, and each serving has about 368 calories and 15 grams of fat. For a full fat version, consider using grated provolone cheese instead of feta and wrapping each breast with thinly sliced bacon or prosciutto before baking.