Saltimbocca di Pollo alla Romana (Prosciutto-Stuffed Chicken Breast Roulades)

Saltimbocca di Pollo alla Romana (Prosciutto-Stuffed Chicken Breast Roulades)

Ingredients

  • 4 skinless, boneless chicken breast halves, pounded to an even thickness
  • 4 slices prosciutto
  • 4 fresh sage leaves
  • 1 tablespoon butter
  • 3 fluid ounces dry white wine, or more as needed
  • 1 pinch salt
  • freshly ground black pepper to taste


Directions

  1. Place chicken breasts on a sheet of parchment paper. Lay 1 slice prosciutto and 1 sage leaf on each chicken breast. Roll chicken from the short end and secure with wooden skewers.
  2. Heat butter in a skillet over medium-high heat; add rolled chicken and cook until well browned, 2 to 3 minutes per side. Add wine, salt, and pepper; cook until chicken is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

05/15/2018
Saltimbocca di Pollo alla Romana (Prosciutto-Stuffed Chicken Breast Roulades), recipe PT15M PT1H 5 455 calories

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