by Elisabeth Duckeck
Last time I went with my husband to our olive trees in the mountains, I found wild sage next to our grounds. So I got the idea to make a Saltimbocca dish for the weekend. I managed to take one young plant with its roots to take home and I collected some branches from an older plants.
As coincidence would have it, I watched a US road-trip TV-show that same day, showing a restaurant where they serve Chicken Saltimbocca as a role. But the cook threw the chicken roles into a deep fryer. So I thought, it should be possible to cook more healthy and I tried it out with my air-fryer. But I am sure, you also can pan-fry it. Most important, that the core temperature of the role is at 90°C. So you better use a food thermometer.
The Perfect Crispy Chicken Roll-Up
What makes this recipe so unique is that the chicken breasts are wrapped inside their own skin to lock in all the juices. For the stuffing, I chose a delicious blend of prosciutto, fresh wild sage, and Pecorino cheese. You can easily swap the Pecorino for Parmigiano. I prefer scraping thin ribbons from a fresh block of cheese, but you can absolutely substitute this with standard Parmesan flakes or pre-ground cheese to save time.
Cooking tip: Wild Sage vs. Cultivated Sage
Be mindful of how much sage you tuck inside the chicken, as its strong profile isn’t for everyone. This is especially true if you are using wild sage, which carries a much punchier aroma than cultivated garden sage. I actually found this out by surprise during my first attempt. Even though I only added a few tiny leaves, the flavor was almost too much. Start with a very small amount to keep the flavors perfectly balanced.
Last but not least: What to Serve with Stuffed Chicken Rolls
If you use a dual-zone air-fryer, you can easily cook the chicken rolls together with the roasted potatoes in the same basket so the flavors blend beautifully. Alternatively, you can use the two separate cooking zones to set different times and temperatures for each ingredient. Either way, this ensures your stuffed chicken and sides finish cooking perfectly at the same time for a hassle-free meal with minimal cleanup.
Airfryer Chicken Role a la Saltimbocca
Equipment
- 1 cutting board
- 1 sharp knife
- 1 plastic bag
- 1 meat mallet
- 1 cheese scraper
- 1 air-fryer
What you need
- 1 whole chicken breast with skin, without bones (appr. 500 gr / 1.1 lbs.)
- 4 slices Prosciutto
- Some Pecorino cheese
- Salt
- Pepper
- 500 gr (1.1 lbs) fresh (new) potatoes
- ½ tsp sweet paprika powder
- ¼ tsp onion powder
- ¼ tsp garlic powder
- 1 Tbsp olive oil
How to prepare
- Remove the skin from the chicken breast carefully and set aside. If there still are bones attached to the meat, remove them carefully.1 whole chicken breast
- Separate the breasts to be two pieces and cut lengthwise with a sharp knife to make each breast one large, evenly thick filet. Add the fillets one by one into a plastic bag and proceed with a meat mallet to make evenly thin slices. Spread the slices carefully on a board.
- Using a cheese scraper, scrape off several pieces of the Pecorino cheese and spread on top of the meat. Then add on each fillets two slices of Prosciutto side by side. Add some sage at the one end of the fillets and role up tightly.Some Pecorino cheese,4 slices Prosciutto
- Spread the chicken skin evenly on the board and cut lengthwise into halves. Wrap the roles as tightly as possible with the skin. Spray some vegetable oil over the roles. Then season with salt and pepper. Place the chicken roles into the air-fryer.Salt,Pepper
- Wash the skin of the potatoes with a brush under the running water tap to remove all dirt. Cut the potatoes into halves and then into cubes. Add the potatoes in a large bowl.500 gr (1.1 lbs) fresh (new) potatoes
- Add appr. 1 Tbsp of vegetable oil, season with salt, sweet paprika powder, onion powder and garlic powder. Mix well.½ tsp sweet paprika powder,¼ tsp onion powder,¼ tsp garlic powder,1 Tbsp olive oil
- Place the the potatoes next to the chicken roles into the air-fryer (optional cook the potatoes separately in the second drawer)
- Cook at 195°C (385℉) for 30-40 minutes or until the meat has reached the core temperature of 90°C (195℉), using a cooking thermometer to control.
- Shake the potatoes at least once after app. 15 minutes of the cooking time to brown evenly. If necessary repeat while checking on the meat’s temperature.
Loved this chicken recipe? Find more ideas for a nice dinner with friends and prepare a Tossed Salad with Bourbon Dressing and follow this link to Salads
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