Chicken Saltimbocca with Escarole and Beans

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (5 oz chicken, 1 cup beans & greens, 1/2 cup broc) contains 550 calories, 31 g carbohydrate, (10 g fiber), 66 g protein, 18 g fat, (4 g saturated fat), 145 mg cholesterol, and 970 mg sodium.
  • Calories per Serving: 550
  • Servings: 4 - 6
Chicken Saltimbocca with Escarole and Beans



  1. Bring large pot of salted water to boil.
  2. Place chicken breasts, smooth side up in a plastic food storage bag. Put 1/4 sage leaves and 1 slice prosciutto atop each breast. Pound both sides of breast with meat tenderizer mallet to even thickness (about 1/4 inch). (For best results, start in center, pounding outwards.) Season with pepper; dust with pan-searing flour.
  3. Heat 2 Tbsp oil in large skillet on MED-HIGH until oil faintly smokes. Add chicken; turn over when chicken changes color one-quarter of way up and seared side has browned. Continue cooking until internal temp reaches 165 degrees, about 5-8 min (check by inserting thermometer halfway into thickest part of chicken). Remove chicken to platter.
  4. Reduce heat to MED; add remaining olive oil to pan. Add garlic; cook 30 seconds. Add escarole, beans and broth; season with salt and pepper. Cover; cook 3 min to wilt escarole.
  5. Uncover; cook 10 min, stirring occasionally (it will be soupy). While this is cooking, blanch broccoli in boiling salted water, until crisp-tender, 3-4 min. Drain; keep warm. Return chicken to skillet on top of greens. Allow chicken to warm through, 3-5 min.
  6. Arrange broccoli on platter. Top with greens, beans and chicken. Sprinkle with grated cheese.


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