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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Prep: 13 minutes; Cook: 32 minutes Ingredients:
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 |
Directions:
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.
5. 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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