Chicken Saltimbocca with White Beans and Mushrooms


  • 4 chicken breasts
  • 3 tbsp flour
  • 8-12 sage leaves
  • 8 slices of prosciutto
  • 8 oz portobello mushrooms
  • 1 can (13 oz) white beans
  • 1 tbsp olive oil
  • 6 sprigs thyme
  • 1 lemon
  • Salt as
  • Freshly ground black pepper
  • Organic olive oil cooking spray
  • If the chicken breasts are very thick, slice them in half horizontally to create thinner chicken breasts. The ideal thickness is no larger than an inch. Generously salt both sides of each chicken breast.
  • Sprinkle the flour on the plate and dredge each chicken breast, making sure to evenly coat it.
  • Place 2-3 sage leaves in the center of each chicken breast, then wrap two pieces of prosciutto around each breast, encasing the sage leaves. Set aside.
  • In a large bowl, toss the beans and the quartered mushrooms together with the olive oil, thyme leaves, and a sprinkle of salt.
  • Place the bean and mushroom mixture on one side of the air fryer basket. Place the wrapped chicken on the other side of the air fryer basket. Spray everything with olive oil cooking spray. Note, if the chicken does not fit, air fry in batches.
  • Air Fry at 385°F / 195°C for 12-14 Minutes, or until the chicken is golden, the prosciutto is crispy, and the beans have a nice color.
  • To serve, drizzle lemon juice over all the ingredients, top with more fresh thyme leaves and a good sprinkle of black pepper.
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