Description
Featuring juicy chicken cutlets stuffed with salty prosciutto, sweet peaches and aromatic sage, this stuffed prosciutto chicken is pan seared seared and simmered in a delicate white wine sauce. This simple summer variation of chicken saltimbocca is an elegant main dish that can be prepared with minimal effort.
Ingredients
-
2 large boneless, skinless chicken breasts (about 2 pounds)
-
Salt & black pepper, to taste
-
1/4 teaspoon garlic powder
-
4 slices prosciutto
-
1 peach, thinly sliced
-
1 handful fresh sage leaves
-
2 tablespoons olive oil
-
White wine
-
1 tablespoon dairy free butter
Instructions
-
Cut chicken breast in half width-wise and pound to 1/2-inch thickness. Season chicken on both sides with salt, pepper and garlic powder.
-
Layer with prosciutto, peaches and sage. Roll chicken and secure with toothpick.
-
Heat a large skillet to medium-high and add olive oil. When oil is hot, sear chicken until golden brown, turning after 4 – 5 minutes.
-
When turning, add white wine and butter to the pan. Allow chicken to simmer in the wine until cooked through, about 5 more minutes, or until chicken reaches an internal temperature of 165˚F.
- Remove from skillet and serve with pan sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 332
- Sugar: 3.7 g
- Sodium: 1097.9 mg
- Fat: 14.6 g
- Saturated Fat: 3.1 g
- Carbohydrates: 4.7 g
- Fiber: 0.8 g
- Protein: 42.2 g
- Cholesterol: 124.9 mg
