Saltimbocca di Pollo alla Romana (Prosciutto-Stuffed Chicken Breast Roulades)
Description
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!
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
Directions
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.
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.