Saltimbocca di Pollo alla Romana (Prosciutto-Stuffed Chicken Breast Roulades)
Ingredients25 m servings 224
- 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.
- 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.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
- Editor's Note:
- To make the magazine version of this recipe, while chicken rests, let pan juices simmer until slightly reduced, about 3 minutes. Serve with chicken, garnished with herbs. If desired, serve over lightly seasoned orzo.
Per Serving: 224 calories; 10.2 0.9 26.5 85 395 Full nutrition
ReviewsRead all reviews 8
11.10.2016 - 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 would...
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!!! Didn't change a thing, and it was great! Everyone in my household loved it!
Fantastic! Family loved it! Only mistake I made was not pounding out the chicken breast to thin it out. It tool forever to cook. Flavors were great though and well worth the wait.
I totally enjoyed making these. Used fresh sage from the garden and the wine broth was super good! Served it with JMRYGH’s “Oven Roasted Potatoes” and fresh green beans. It sort of felt like ...
Delicious! I didn't have sage, so left it out. Added in mozzarella and roasted red peppers.
I followed the recipe except I omitted the sage for allergy reasons and added sun dried tomato’s and Swiss cheese prior to roll up. I tied the rolls with string and grilled until done. Very good.