Greek Island Chicken Saltimbocca

Didi Dalaba


This recipe won me 3rd place at the Hell's Kitchen-Kitchen Floor Cook Off.

It's a very simple but extremely tasty chicken recipe, w/ a myriad of flavors that "just pop" in your mouth.


★★★★★ 1 vote

1 Hr 30 Min
35 Min


  • 2 medium
    (to large) skinless boneless chicken breasts fillet in half horizontally

  • 1/3 c
    sundried tomatoes in oil (excess oil mopped off)
  • 1/3 c
    roasted red peppers in oil (excess oil mopped off)
  • 1 clove
    garlic pressed
  • 1 Tbsp
    extra virgin olive oil
  • 3 Tbsp
    water (use the reserved sun dried tomato water)
  • 1/4 tsp
  • 1/8 tsp
  • 1/2 c
  • 1/3 c
    sour cream

  • 1/2 c
    soprassetta sausage diced (or any hard dried cured sausage)
  • 1/4 c
    panko bread crumbs
  • 1 Tbsp
    parsley (fresh)
  • 1 Tbsp
    marjoram (fresh, or 1/2 tsp dried)
  • 1 clove
    garlic pressed
  • 3 Tbsp
  • 4 slice
    kasseri cheese (or another sharp aged cheese, like a nice parmesan or asiago)
  • ·
    pinch of salt & pepper

  • 4 c
    (or so) arugula greens
  • 2 Tbsp
    balsamic vinegar
  • 1-1/2 Tbsp
    olive oil
  • ·
    pinch of salt

How to Make Greek Island Chicken Saltimbocca


  1. Preheat oven to 350F.

    Start by taking your chicken breasts and fillet in half. Set aside. Meanwhile prepare your sundried tomato red pepper sauce. In a small saucepan, re-hydrate your tomatoes by boiling them for a few minutes till nice and plump. Take out and throw directly in the food processor, reserve a few tbls of the water. To the processor, add the peppers, garlic, oil, salt & pepper and water. Pulse till all ingredients are smooth. In a bowl add the mayonnaise and sour cream, add the red pepper sauce and mix till thoroughly incorporated. Chill till ready to use.
  2. On a flat surface, add your chicken breasts and season w/ a pinch of salt & pepper. Lay on the cheese. Set aside.
  3. In a saute pan, add the diced sausage on medium and start to saute. Once the sausage starts to pop, add the crushed garlic, saute for a 1 minute more. Add the water and saute for another minute or so till the water is almost gone. Turn off heat, add the bread crumbs pinch of salt & pepper and the fresh herbs.
  4. Spread 1 - 1-1/2 Tbls of filling onto the chicken. Roll the chicken breast jelly roll style and secure the end with a toothpick(s). Set aside and continue with the rest of the chicken
  5. In a saute pan, add 3 Tbls of olive oil and heat pan. Once hot, add your chicken seam side down and saute on all sides till nicely brown.

    Place the chicken in the oven and bake 20-25 minutes till baked thru, remove. (I used an oven proof saute pan, but if you need to transfer to another pan, please pour the juices from the saute pan over the chicken to bake, the flavor is amazing).
  6. In a bowl, add your arugula greens. Add the balsamic, oil and pinch of salt. Toss till thoroughly incorporated.

    Add the arugula greens to your plate. Drizzle with a few tsps of sundried tomato sauce over the greens.
  7. Add your chicken over the greens and drizzle w/ the sundried tomato sauce. I served this dish with pan seared potatoes, but whatever side you want is fine.


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