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

Name: Saltimbocca di Pollo alla Romana (Prosciutto-Stuffed Chicken Breast Roulades)
Total time: 35
Yield: 4
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

Recipe by Aldo from allrecipes.com

Dinner 35 Mins.

Ingredients

4 servings

•

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

Instructions

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.
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.