This traditional Roman dish is usually made with veal, but it works just as well with chicken.
8 (6-ounce) skinless, boneless chicken breast cutlets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 very thin slices prosciutto (about 2 ounces)
16 large fresh sage leaves
2 teaspoons olive oil
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1/2 teaspoon chopped fresh sage
How to Make It
Sprinkle chicken evenly with salt and pepper. Place 1 slice prosciutto and 2 sage leaves on top of each chicken cutlet. Roll up, and secure with a wooden pick.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken rolls, and cook 6 minutes, turning to brown on all sides. Remove chicken from pan. Add wine and chicken broth to pan; bring to a boil. Cook 2 minutes or until slightly reduced. Reduce heat to medium.
Return chicken and any juices to pan; stir in chopped sage. Cover and cook over medium heat 20 minutes or until chicken is done.
Remove wooden picks from chicken; cut each roll into 1/2-inch-thick slices. Spoon sauce over chicken.
Saltimbocca (sahl-tihm-BOH-kah) means "to leap in the mouth." This dish is so named because the flavors are so lively.