Saltare in Italian means “to jump”. Saltimbocca means “jump in your mouth”. So I guess what the Italians are trying to say is…this dish is so good it will jump into your mouth.

I made this dish tonight and…Well, jump in my mouth! It was delizioso! I had to Slimmify the recipe a bit, give it some Slim tweaks, and I gotta tell ya Slim People…this dish is worthy.

It’s quick. It’s easy. It’s scrump-diddly-umptious.

I gave the prosciutto a quick fry to crisp it up a bit. I fried some sage leaves, too. Ain’t I the creative genius?

NOTES:

I used organic air-chilled chicken breasts, skinless, boneless. It costs a bit more, but tastes much mo’ better. Seriously! Most chicken is soaked in water with nasty stuff in it. This air-chilled is much better, and much juicier.

Who doesn’t love juicy?

INGREDIENTS

4 chicken cutlets (2 large boneless, skinless chicken breasts cut in half)

1 ½ tablespoons chopped fresh sage

10 or so fresh sage leaves

3 garlic cloves, smashed and minced, 1 tablespoon

red pepper flakes

4 slices prosciutto (each big enough for your breasts, and the chicken breasts, too)

Fontina cheese, sliced, enough to cover each breast

Olive Oil (7 tablespoons)

HERE WE GO…

Put the chopped sage, the minced garlic, the crushed red pepper (I used ½ teaspoon) and 4 tablespoons of olive oil in a small bowl and mix it up.

Pound your breasts with a mallet to make them a little thinner. You might not want to do this on a glass coffee table.

Put the cutlets in a baking dish, cover with the oil and sage and stuff.

Mix it up! Turn them over, get the cutlets coated.

Add a little salt, and let them marinade at room temperature for an hour. (Unless your room is like 190 degrees.)

Get a large sauté pan, put it over medium heat.

Add 3 tablespoons of olive oil until shimmering.

Add the fresh sage leaves, let them crisp up for a minute or three. You can try turning them over. Good luck with that.

Remove the sage to a small plate lined with a paper towel. Try to keep the leaves intact.

Add the prosciutto slices to the pan, let them crisp up for a minute or two.

Turn over, let the prosciutto crisp on the other side, remove to a plate lined with a paper towel.

Gently scrape up any bits of goodness from the bottom of the pan.

Put the chicken breasts in the sauté pan, let them cook for 3 minutes.

Turn them over, let them cook on the other side for about 3 minutes, or until done.

Don’t eat pink chicken!

Put the chicken on a baking pan (I lined mine with foil).

Turn the oven to broil.

Put a slice of prosciutto on top of each breast.

Put some sliced fontina on top of each breast. Break it up so it’s not completely covering the prosciutto. You want some of that Italian ham poking through!

Broil for a minute or two, DON’T TAKE YOUR EYES OFF THESE GUYS!

When the cheese is bubbly, take the pan out of the oven.

Dish it up quick! Put the cutlets on a nice platter, place some fried sage leaves on top of each, garnish with a few fresh sage leaves, and…

MANGIAMO!!!