Stuffed Peach and Prosciutto Chicken
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.
Servings: 4
Calories: 199kcal
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
- 1/4 cup 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.
Nutrition
Calories: 199kcal | Carbohydrates: 4g | Protein: 13g | Fat: 14g | Trans Fat: 0.03g | Cholesterol: 41mg | Sodium: 147mg | Fiber: 1g | Sugar: 3g | Vitamin C: 2mg