Prep: 13 minutes; Cook: 32 minutes
This traditional Roman dish is usually made with veal, but it works just as well with chicken.
Yield: 8 servings (serving size: 1 chicken roll and 4 teaspoons sauce)
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Amount per serving
- Calories: 208
- Fat: 5.8g
- Saturated fat: 1.5g
- Protein: 36.2g
- Carbohydrate: 0.5g
- Cholesterol: 98mg
- Iron: 1.3mg
- Sodium: 298mg
- Calcium: 25mg
- 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
- 1. 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.
- 2. 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.
- 3. Return chicken and any juices to pan; stir in chopped sage. Cover and cook over medium heat 20 minutes or until chicken is done.
- 4. 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.
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