Saltimbocca alla Romana with a Twist

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.

• 4 boneless, skinless chicken breasts (about 500g / 1.1 lb) 4 boneless, skinless chicken breasts (about 500g / 1.1 lb)
• 8 fresh sage leaves 8 fresh sage leaves
• 8 thin slices of prosciutto 8 thin slices of prosciutto
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1/2 cup (120ml) dry white wine 1/2 cup (120ml) dry white wine
• 1/2 cup (120ml) chicken broth 1/2 cup (120ml) chicken broth
• 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

1. 1.
   Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness of about 1/4 inch.
2. 2.
   Season the chicken breasts with salt and pepper on both sides.
3. 3.
   Lay a sage leaf on each chicken breast and wrap each breast with two slices of prosciutto, securing the sage in between.
4. 4.
   Heat the olive oil in a large skillet over medium-high heat.
5. 5.
   Add the chicken rolls to the skillet and cook for about 3-4 minutes per side, or until golden brown and cooked through.
6. 6.
   Remove the chicken rolls from the skillet and set aside.
7. 7.
   Deglaze the skillet with white wine, scraping the browned bits from the bottom.
8. 8.
   Add the chicken broth and simmer for a few minutes until the sauce thickens slightly.
9. 9.
   Return the chicken rolls to the skillet and cook for an additional 2 minutes, allowing them to absorb the flavors of the sauce.
10. 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.