Italian Chicken Saltimbocca
Of all the boneless chicken breast recipes I make, this is the one
For 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
- 8 boneless, skinless chicken breast halves, pounded to 1/4 inch thickness
- salt and pepper to taste
- 4 tsp. minced garlic
- 2 cups shredded part-skim mozzarella cheese
- 4 oz. prosciutto
- 1/3 cup white wine
- 1/4 cup olive oil
- 1/4 cup shredded fontina or Parmesan cheese
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
