Community Magazine

Meal Plan Featuring Chicken Saltimbocca Gruyere

By Matthewspuzzle @matthewspuzzle

chicken saltimbocca gruyere-2


As I’ve said in previous meal planning posts we are gluten free. Sometimes we are even dairy free, but not always. Shh, don’t tell anyone, Ok? Today we are not dairy free, hence the wonderful addition of Gruyere cheese in this recipe. The melting cheese makes the most wonderful sauce for the chicken. I adore this meal. I hope you like it as much as we do.


Monday – Chicken saltimbocca gruyere  with mashed potatoes and green beans

Tuesday – Veal picata  with salad

Wednesday – Pork chops with potatoes au gratin and veggies

Thursday – Cuban picadillo with fried bananas

Friday – Bahn Mi Style Burger


Chicken Saltimbocca Gruyere

4 single chicken breasts without skin and bone

8 slices of prosciutto

5 oz of Gruyere cheese, shredded


3 tablespoons butter

1 glove garlic

1/2 cup white wine

juice of one lemon


Place one chicken breast in a zip lock bag and using a mallet, pound the breast thin. Repeat with the other chicken breasts. Layer 2 slices of the prosciutto on each chicken breast, top with 1/4 of the cheese.  Roll the chicken breast so that the prosciutto and cheese are contained inside the chicken breast. Secure with toothpicks. Repeat with all chicken breasts. In a large skillet melt the butter. Saute garlic for a moment or two and then add chicken breast. Allow the breasts to brown on each side. Add wine and lemon juice to the skillet. Reduce the heat to medium-low and cover so that the chicken can cook fully. Serve with sauce from the pan.

Post to Twitter

Back to Featured Articles on Logo Paperblog