Question 1

Can I use chicken thighs instead of chicken breasts?

Accepted Answer

Yes, although boneless, skinless chicken thighs will create a slightly different texture and presentation. If using thighs, pound them to an even thickness so they cook evenly and allow the prosciutto to crisp properly.

Question 2

How do I keep the prosciutto crispy?

Accepted Answer

The key is starting the chicken prosciutto-side down in a hot skillet and avoiding overcrowding the pan. Giving the prosciutto direct contact with the heat helps it develop those signature golden, crispy edges before the chicken finishes cooking.

Question 3

Can I make this without wine?

Accepted Answer

Absolutely. Chicken broth is an excellent substitute for the white wine in the pan sauce. The finished dish will be slightly less complex, but you'll still have plenty of flavour from the prosciutto, garlic, tomatoes, basil, and mozzarella.

Question 4

Can I use shredded mozzarella instead of fresh mozzarella?

Accepted Answer

You can, but fresh mozzarella gives the best results. It softens into creamy pockets throughout the skillet without completely covering the chicken, which helps preserve the fresh, vibrant feel of the dish.

Question 5

Is this traditional chicken saltimbocca?

Accepted Answer

Not exactly. Traditional chicken saltimbocca typically features chicken, prosciutto, sage, and a simple pan sauce. This version builds on those classic flavours with fresh mozzarella, blistered tomatoes, basil, and balsamic glaze for a Caprese-inspired twist. If you're looking for a more classic preparation, be sure to check out my chicken saltimbocca recipe.

Stovetop/Skillet

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