Saltimbocca di Pollo alla Romana (Prosciutto-Stuffed Chicken Breast Roulades) recipe
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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
Nutrition Info
- 224.4 caloriescarbohydrate: 0.9 gcholesterol: 84.9 mgfat: 10.2 gfiber: 0.1 gprotein: 26.5 gsaturatedFat: 4.4 gservingSize: -sodium: 395 mgsugar: 0.2 gtransFat: : -unsaturatedFat: : -
Directions Saltimbocca di Pollo alla Romana (Prosciutto-Stuffed Chicken Breast Roulades)
Directions
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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.
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). Let rest for 5 minutes.