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

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

These prosciutto-stuffed chicken breasts are a version of a classic Roman dish that's usually made with veal.

Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
224 Calories

Recipe Instructions

Step 1
Place chicken breasts onto a sheet of parchment paper. Place a prosciutto slice and a sage leaf onto each breast. Roll chicken from the short end over prosciutto and secure with wooden skewers.
Step 2
Melt 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 before serving.
Saltimbocca di Pollo alla Romana (Prosciutto-Stuffed Chicken Breast Roulades)
Saltimbocca di Pollo alla Romana (Prosciutto-Stuffed Chicken Breast Roulades)
Saltimbocca di Pollo alla Romana (Prosciutto-Stuffed Chicken Breast Roulades)

Ingredients

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

Categories

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