Crockpot Chicken Saltimbocca with Melted Fontina Cheese Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and ready. Take the chicken out of the refrigerator about 20 minutes before you plan to assemble the dish to take the chill off.

If using a ceramic slow cooker insert, ensure it is clean and dry. Have your serving platter and any side dishes, such as pasta or steamed vegetables, prepared so that the meal can be assembled quickly once the chicken is ready.

Instructions

Layering the Crockpot

1. 1Prepare the Chicken
   Wrap each chicken breast with one slice of prosciutto and a fresh sage leaf. Carefully place the prepared chicken breasts into the bottom of the slow cooker ceramic insert.
   Look for Ensure the prosciutto is wrapped tightly around each breast to hold the sage leaf in place during the cooking process.
   Tip If the prosciutto is too thin, secure it with a toothpick, but remember to remove it before serving.

The chicken breasts should be neatly arranged at the bottom of the slow cooker, wrapped securely in the prosciutto and sage. The wine, lemon, and butter are poured over the top, creating the foundation for the sauce.

Everything should look tidy and ready for the slow-cooker cycle, with no ingredients overlapping excessively to ensure even cooking throughout the four-hour duration.

Slow Cooking the Chicken

2. 2Add Aromatics and Slow Cook
   Pour the white wine, lemon juice, and butter over the chicken breasts. Cover the slow cooker with the glass lid and cook on the LOW setting for 4 hours.
   Look for The chicken is ready when it is opaque throughout and the sauce has reduced slightly into a fragrant, savory jus.
   Tip Do not lift the lid during the first 3 hours to ensure the cooking temperature remains consistent throughout the process.

After four hours, the kitchen will be filled with the wonderful aroma of sage and lemon. The chicken should be very tender to the touch, and the sauce at the bottom of the pot should be fragrant and slightly reduced. The meat should be opaque and cooked through, ready to receive the cheese topping that will provide the final creamy, savory layer for the dish.

Melting and Finishing

3. 3Melt Cheese and Serve
   Once the cooking time is complete, carefully place a slice of Fontina cheese on top of each chicken breast. Replace the lid for 5 to 10 minutes until the cheese is fully melted. Ensure the chicken reaches an internal temperature of 165°F (74°C). Let it rest for 5 minutes before serving over pasta.
   Look for The cheese should be bubbly and fully melted, draping over the sides of the chicken breasts.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use a digital meat thermometer inserted into the thickest part of the chicken to verify it is cooked to 165°F (74°C).

The final stage involves melting the Fontina cheese until it is soft and gooey. Once the cheese has melted, the sauce should be emulsified and glossy from the butter. The chicken is ready to serve, with the sage-infused jus spooned over the top to bring all the flavors together. The result is a cohesive, restaurant-quality meal that is tender, flavorful, and visually impressive.

Common mistakes

Avoid using chicken breasts that are too thin, as they may overcook during the 4-hour cycle. If you only have very thin breasts, check the internal temperature after 3 hours.

Another common mistake is lifting the lid too frequently, which releases the trapped heat and steam necessary for the slow-cooking process. Finally, ensure the cheese is added only at the very end; adding it too early will cause it to separate and become oily.

How to tell it’s done

The chicken is perfectly cooked when it reaches an internal temperature of 165°F (74°C) as measured by a digital thermometer in the thickest part of the meat.

The prosciutto should be tender, and the sage leaves should be fragrant and wilted. The sauce will be slightly thickened, and the Fontina cheese should be completely melted and smooth, draping over the chicken like a blanket.

• Poultry: 165°F (74°C) in the thickest part