Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Servings 4
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.
- 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
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.
Calories: 199kcal Carbohydrates: 4g Protein: 13g Fat: 14g Trans Fat: 0.03g Cholesterol: 41mg Sodium: 147mg Fiber: 1g Sugar: 3g Vitamin C: 2mg