![Saltimbocca alla Romana with a Twist](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/saltimbocca-alla-romana-with-a-twist--0a3c84ae-128b-4157-8d9a-d4d5a393d905.png)
Recipe
Saltimbocca alla Romana with a Twist
Savory Sage and Prosciutto Chicken Rolls
4.6 out of 5
Indulge in the flavors of Italy with this American twist on the classic Saltimbocca alla Romana. This recipe combines tender chicken breast, aromatic sage, and salty prosciutto, resulting in a mouthwatering dish that will transport you to the streets of Rome.
Metadata
Preparation time
20 minutes
Cooking time
15 minutes
Total time
35 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Low carb, High protein, Keto-friendly, Gluten-free, Dairy-free
Allergens
Pork (prosciutto)
Not suitable for
Vegetarian, Vegan, Paleo, Nut-free, Soy-free
Ingredients
In this American adaptation of Saltimbocca alla Romana, we have made a few modifications to suit the American palate. Instead of using veal, we have substituted it with chicken breast, a popular protein choice in American cuisine. Additionally, we have adjusted the cooking technique to pan-searing instead of traditional frying, reducing the amount of oil used. The pan sauce has been enhanced with white wine, which adds a tangy note that complements the flavors of the dish. We alse have the original recipe for Saltimbocca alla Romana, so you can check it out.
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4 boneless, skinless chicken breasts (about 500g / 1.1 lb) 4 boneless, skinless chicken breasts (about 500g / 1.1 lb)
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8 fresh sage leaves 8 fresh sage leaves
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8 thin slices of prosciutto 8 thin slices of prosciutto
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2 tablespoons olive oil 2 tablespoons olive oil
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1/2 cup (120ml) dry white wine 1/2 cup (120ml) dry white wine
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1/2 cup (120ml) chicken broth 1/2 cup (120ml) chicken broth
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Salt and pepper to taste Salt and pepper to taste
Nutrition
- Calories (kcal / KJ): 320 kcal / 1340 KJ
- Fat (total, saturated): 15g, 4g
- Carbohydrates (total, sugars): 1g, 0g
- Protein: 42g
- Fiber: 0g
- Salt: 1.5g
Preparation
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1.Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness of about 1/4 inch.
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2.Season the chicken breasts with salt and pepper on both sides.
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3.Lay a sage leaf on each chicken breast and wrap each breast with two slices of prosciutto, securing the sage in between.
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4.Heat the olive oil in a large skillet over medium-high heat.
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5.Add the chicken rolls to the skillet and cook for about 3-4 minutes per side, or until golden brown and cooked through.
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6.Remove the chicken rolls from the skillet and set aside.
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7.Deglaze the skillet with white wine, scraping the browned bits from the bottom.
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8.Add the chicken broth and simmer for a few minutes until the sauce thickens slightly.
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9.Return the chicken rolls to the skillet and cook for an additional 2 minutes, allowing them to absorb the flavors of the sauce.
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10.Serve the Sage and Prosciutto Chicken Rolls hot, drizzled with the pan sauce.
Treat your ingredients with care...
- Prosciutto — Choose a high-quality prosciutto that is thinly sliced for easy wrapping and optimal flavor.
Tips & Tricks
- If you prefer a crispier texture, you can briefly broil the chicken rolls after pan-searing.
- For a variation, you can add a slice of mozzarella cheese on top of the sage leaves before wrapping the chicken with prosciutto.
Serving advice
Serve the Sage and Prosciutto Chicken Rolls with a side of roasted potatoes and a fresh green salad for a complete and satisfying meal.
Presentation advice
Arrange the chicken rolls on a platter, drizzle the pan sauce over them, and garnish with a few extra sage leaves for an elegant presentation.
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