These Chicken Pinwheels with Spinach and Prosciutto are as delicious as they are beautiful! This nontraditional Saltimbocca Recipe is elegant enough for company, yet easy enough for a weeknight meal.

This Easy Saltimbocca veers from the Roman specialty which uses sliced veal and translates to “jumps in the mouth.” It’s made from chicken instead of veal, includes spinach in the filling, and is rolled instead of simply layered.

Chicken Saltimbocca Pinwheels on a white ceramic basket weave plate with a red knife

Chicken Pinwheels with Spinach and Prosciutto

This recipe for Chicken Pinwheels with Spinach and Prosciutto is Giada’s version of a saltimbocca recipe, an Italian dish I first tasted after it was featured as an entree for my parents’ annual New Year’s Eve progressive dinner party. That was a traditional version made of flattened chicken filled with prosciutto and fresh sage leaves and drizzled with a lemon, wine sauce.

When I made the classic recipe for the picky hubby, he wasn’t thrilled with biting into the sage leaves, though I loved the flavor myself. Giada’s recipe was better received plus utilizing the unconventional spinach made for such a gorgeous presentation. We were both hooked. Plus, it’s SO darn pretty when sliced into roulades! I love a dish that’s super easy, yet elegant enough to serve to company.

Chicken Spinach and Prosciutto Pinwheels arranged on a white plate


Tips for Making Chicken Saltimbocca Pinwheels

A few tips to make your chicken pinwheels a success. I place my boneless, skinless chicken breasts in a heavy-duty Ziploc bag and gently pound with a flat meat mallet. A larger surface area will make these easier to roll, but don’t make them too thin.

Start with the narrow, tapered end when rolling, then secure with a toothpick. Just remember to remove the toothpicks before serving, especially if wine is being served with dinner! Check out these Bacon Cheeseburger Pizza Pinwheels for another “rolled” entree. And if you love pork, these Prosciutto Pork Pinwheels are amazing, too!

Close view of Chicken Pinwheels - An elegant chicken dish that's easy to make at home!


Chicken Spinach and Prosciutto Pinwheels - An elegant chicken dish that's easy to make at home!

Chicken Spinach and Prosciutto Pinwheels

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 6 servings

A beautiful, elegant chicken dish from Giada that's easy enough to make at home!


  • 6 boneless skinless chicken breasts, pounded to evenly flatten
  • Salt and freshly ground black pepper
  • 6 slices Prosciutto
  • 1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
  • 3 tablespoons olive oil, divided
  • ¼ cup grated Parmesan
  • 1 (14-ounce) can chicken broth
  • 2 tablespoons fresh lemon juice


  1. Sprinkle the chicken with salt and pepper. Lay a slice of prosciutto over each chicken breast.
  2. Place spinach in a small bowl and season then toss with one tablespoon of olive oil.
  3. Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each.
  4. Roll up the chicken like a pinwheel and secure it with a toothpick.
  5. Heat the remaining 2 tablespoons of oil in a large skillet over high heat. Add the chicken and cook until browned, about 2 minutes per side.
  6. Add the chicken broth and lemon juice and bring the liquid to a boil. Reduce the heat, cover, and simmer until the chicken is just cooked through, about 10 minutes.
  7. Remove the chicken, turn up the heat, and reduce the liquid to less than a cup.
  8. Remove toothpicks from the chicken. Drizzle the sauce over the chicken and serve.


Use a meat mallet to pound the chicken to an even thickness for easier rolling.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 341Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 126mgSodium: 1152mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 47g


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