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

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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

Nutrition Info

224.4 calories
carbohydrate: 0.9 g
cholesterol: 84.9 mg
fat: 10.2 g
fiber: 0.1 g
protein: 26.5 g
saturatedFat: 4.4 g
servingSize: -
sodium: 395 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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, 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.

Recipe Yield

4 servings

Recipe Note

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!

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