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Saltimbocca di Pollo alla Romana (Prosciutto-Stuffed Chicken Breast Roulades)
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Prosciutto-stuffed chicken breasts - a modern twist on a traditional Roman dish, juicy and flavorful!
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
Instructions:
  • Lay out the chicken breasts on a piece of parchment paper. Top each breast with a slice of prosciutto and a sage leaf. Roll up the chicken from one end over the prosciutto and use wooden skewers to hold it in place.
  • Heat butter in a skillet over medium-high heat until melted. Sear rolled chicken until golden brown on each side, about 2 to 3 minutes per side. Pour in wine, sprinkle with salt and pepper, and continue to cook until chicken is cooked through, about 8 to 10 minutes. Ensure the internal temperature reaches 165 degrees F (74 degrees C) using a thermometer. Allow the chicken to rest for 5 minutes before serving.

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