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Saltimbocca di Pollo alla Romana (Prosciutto-Stuffed Chicken Breast Roulades)

"Known as Saltimbocca alla Romana, these chicken breasts are a tasty second course, very easy to make, just a few ingredients are necessary but still delicious!"
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25 m servings 224 cals
Original recipe yields 4 servings

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  1. 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. 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).

Nutrition Facts

Per Serving: 224 calories; 10.2 g fat; 0.9 g carbohydrates; 26.5 g protein; 85 mg cholesterol; 395 mg sodium. Full nutrition

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Read all reviews 4
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Saltimbocca in Italian literally means "jumps in the mouth", and that is just what this did! Tender and juicy, and very flavorful chicken dish. Traditionally this is served as a "secondo", or m...

Delicious and very easy to make! At the request of my husband, I added a little grated Parmesan/Romano to 2 of the breasts, but all the others were made according to recipe. I wouldn't change a ...

Delicious!!! Didn't change a thing, and it was great! Everyone in my household loved it!

This was good; I used a chardonnay for the white wine. It didn't blow me away but good just the same. Didn't have fresh sage so sprinkled the chicken with dried before adding the prosciutto. ...