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

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

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.