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
- Prep the cutlets. 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.The, layer a piece of prosciutto, a few slices of peach and some sage. Roll the cutlets up and secure with a toothpick.
- Sear the chicken. Heat a large skillet to medium-high and add olive oil. When oil is hot, sear chicken until golden brown on both sides, 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.
- Garnish and serve. Remove the chicken from skillet and serve each piece with a little of the pan sauce.
Video
Nutrition
Calories: 199kcal | Carbohydrates: 4g | Protein: 13g | Fat: 14g | Trans Fat: 0.03g | Cholesterol: 41mg | Sodium: 147mg | Fiber: 1g | Sugar: 3g | Vitamin C: 2mg