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Italian Chicken SaltimboccaOf all the boneless chicken breast recipes I make, this is the oneFor this chicken recipe, boneless chicken breasts are rolled around prosciutto and cheese and baked in a white wine sauce.
Baked chicken recipes don't get much easier or tastier than this one. Italian Chicken Saltimbocca
Preheat oven to 325 degrees. Place chicken breasts on a cutting board. Season with salt and pepper. Sprinkle each breast with 1/2 tsp. minced garlic, 1/4 cup shredded mozzarella, and a slice of prosciutto. Roll up, jelly roll style, securing with toothpicks, if necessary. Place in a 9 x 13 baking dish, seam side down. Whisk together white wine and olive oil. Pour over chicken rolls. Sprinkle with shredded fontina or Parmesan. Bake 30 minutes or until juices run clear. Serves 6-8. Per serving: 380 calories, 19 g fat, 113 mg cholesterol, 3 g carbohydrate, 0 g fiber, 45 g protein, 7% Vitamin A, 3% Vitamin C, 54% calcium, 6% iron For more great boneless chicken breast recipes, see also
The copyright of the article Italian Chicken Saltimbocca in Low Carb Cooking is owned by Stephanie Gallagher. Permission to republish Italian Chicken Saltimbocca in print or online must be granted by the author in writing.
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