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

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Description

Known as Saltimbocca alla Romana, these chicken breasts are a tasty second course, very easy to make, just a few ingredients are necessary but still delicious!

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

Instructions

  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
  3. 2 to 3 minutes per side. Add wine
  4. salt
  5. and pepper; cook until chicken is no longer pink in the center
  6. 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.

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Servings: 4

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