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. They're moist, tender, and delicious!

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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