I’m all for dishes that come together easily and can impress company. To get a head start on dinner, wrap the chicken with the prosciutto and sage the night before. From there, you’ll only need ...

Given how carefully scheduled and time-crunched most folks are these days, the appeal of cooking with fewer ingredients is undeniable. Fewer ingredients means less time shopping and less time prepping ...

This simple, one-skillet dinner needs neither much time nor skill to deliver rich, deep flavors. And it all starts with that most ubiquitous of American meats — the boneless, skinless chicken breast.

I have become entranced with all the versions of saltimbocca. Although saltimbocca is traditionally made with veal, prosciutto and sage, I make it with the chicken in my fridge and basil from my ...

As a kid, one of my favorite Italian dishes to order when we would go out to eat on Saturday nights was chicken saltimbocca. I loved the combination of the salty prosciutto and wine sauce.

Chicken Saltimbocca with Roasted Cherry Tomatoes. (Matthew Mead/The Associated Press) By J.M. HIRSCH This simple, one-skillet dinner needs neither much time nor skill to deliver rich, deep flavors.

How I miss the old-school Italian restaurants of San Francisco’s North Beach neighborhood, said David Tanis in The New York Times. Vanessi’s, which survived many decades amid the burlesque joints on ...

Bridget, I'll give you this: BA's Chicken Saltimbocca is a quick and easy dish, and an impressive thing to serve a group. But I still didn't love it. Before I get into it, here are the pictures I ...

Lay each breast cutlet flat; top with a piece of prosciutto, basil leaf and slice of cheese. Fold the cutlet over the stacked ingredients and secure with toothpicks along the edge. Set aside. Heat the ...

Heat a nonstick pan over medium-high until hot. Add oil, distribute and wait 30 seconds. While the pan is heating, sprinkle each chicken breast with 1/8 teaspoon salt and pepper. Place the sage leaves ...