When formulating this recipe in my mind, I had absolutely NO idea or premonition that it could actually be considered a variation of classic Chicken Saltimbocca Lasagna. In fact, despite my comestible savvy, I had only heard the term “saltimbocca.”

Saltimbocca, also spelled saltinbocca, is an Italian dish. It consists of veal that has been wrapped with prosciutto and sage, and then marinated in wine, oil, or saltwater, depending on the region or one’s own taste.

I’m still at a loss as to the direct translation, but I’ll live with this – and the fact that this layered, creamy lemon chicken, herb, and prosciutto dish is downright amazing. It incorporates all of the flavors in the traditional dish (unknowingly) like chicken, Italian prosciutto, fresh herbs, and a delicious creamy, white wine lemon sauce. Lemon Herb Chicken Prosciutto Lasagna.

UPDATE!!!!! I found it! SALTIMBOCCA Etymology: Borrowed from Italian saltimbocca, univerbation of saltare (“to leap”) + in (“into”) + bocca (“mouth”).

This will LEAP into your mouth! 😊

Lemon Herb Chicken Prosciutto Lasagna

12 sheets oven ready lasagna noodles

1 Tbs. butter
1/2 yellow onion, finely chopped
sea salt and pepper
2 Tbs. fresh poultry herb seasoning blend, minced (fresh sage, thyme, rosemary), divided
1/2 cup white wine
2 lbs. boneless, skinless chicken thighs
3 cups sour cream
juice and zest of 1 fresh lemon

6 oz. thinly sliced prosciutto
3 cups Gruyere cheese, roughly grated

Preheat the oven to 425 degrees.

In a large pot, melt the butter over medium to medium-low heat.

Add the onion, coating with butter on all sides. Cover and sauté until translucent, seasoning with plenty of salt and pepper.
Sprinkle in 1 Tbs. fresh herbs and pour in the wine. Stir and coat, once again.
Next add the chicken.
Brown on both sides. Then cover the pot, stirring every so often, and cooking until the chicken is fully done all the way through.
Briefly remove from heat. Shred the chicken between two forks.

Next, whisk in the sour cream, lemon juice, and lemon zest until smooth.

To assemble:
Drizzle about 1/2 cup creamy sauce (without chicken) over the bottom of a square baking dish.
Top with 3-4 pieces of the oven ready lasagna noodles.
Layer with 1/3 the creamy herbed chicken mixture.
Sprinkle with 1/3 of the Gruyere cheese.
Add more noodles.
Next, spread another 1/3 of the chicken mixture on top, sprinkling with more cheese, and then 1/2 the prosciutto.
Layer with more noodles, the 2nd 1/3 of the Gruyere, the last of the prosciutto, and then the last of the chicken.
Finally, top with the remaining grated cheese and additional freshly ground pepper.

Bake for 25-30 minutes, until bubbly and golden brown.

Cool for several hours.

Sprinkle with the remaining fresh herbs before slicing and serving.
*Remember, next day lasagna is always better!