Saltimbocca Di Pollo Alla Romana (Prosciutto-Stuffed Chicken Breasts)

(from castro15’s recipe box)

Categories: Chicken

Ingredients

  • 4 chicken breasts, pounded to 1/2-inch thick
  • 4 slices prosciutto
  • 4 large fresh sage leaves
  • 1 tbsp. butter
  • 1/3 cup dry white wine
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • Mixed chopped fresh herbs, such as parsley, oregano or sage, for garnish
  • Cooked orzo, for servin

Directions

  1. Working on a sheet of parchment or wax paper, top each chicken piece with 1 slice prosciutto and 1 sage leaf. Roll up chicken from short ends and secure with toothpicks.

  2. Heat butter in a skillet over medium-high heat. Add rolled chicken; cook until well browned, 2 to 3 minutes per side. Stir in wine, salt and pepper. Reduce heat; cook, covered, 8 to 10 minutes or until cooked through. Remove chicken and let stand 5 minutes.

  3. Meanwhile, let pan juices simmer until slightly reduced, about 3 minutes. Serve with chicken, garnished with herbs. Serve over lightly seasoned orzo.

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