Ingredients for - Saltimbocca di Pollo alla Romana (Prosciutto-Stuffed Chicken Breast Roulades)
1.
Skinless, boneless chicken breast halves, pounded to an even thickness 4
5.
Dry white wine, or more as needed 3 fluid ounces
How to cook deliciously - Saltimbocca di Pollo alla Romana (Prosciutto-Stuffed Chicken Breast Roulades)
1 . Stage
Place chicken breasts on a sheet of parchment paper. Lay 1 slice prosciutto and 1 sage leaf on each chicken breast. Roll chicken from the short end and secure with wooden skewers.
2 . Stage
Heat 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.
Recipe information
Cooking:
10 min.
Servings per container:
4
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