The challenge of making this chicken breast stuffed with prosciutto and sage in a light white wine sauce without all the fat is not easy. However this recipe works, keeps the chicken moist and you would never think “light” when eating this. The prosciutto is salty so this recipe really doesn’t need extra salt. Serve it over your favourite wilted greens for a delicious meal!
- 3 (8 oz each) chicken skinless breasts
- 3 (1.5 oz) slices prosciutto, cut in half
- 6 sage leaves
- 1/4 cup flour
- olive oil cooking spray
- 1 tbsp butter
- salt and fresh pepper
- 3/4 cup reduced sodium chicken broth
- 1/4 cup white wine
- Slice each breast lengthwise into two cutlets to make a total of 6.
- Cover with wax paper and pound each one to about 1/4″ thick.
- Season chicken with salt and pepper.
- Lay a 1/2 slice of prosciutto on one end, top with sage leaf and fold over.
- Lightly pound ends of chicken to seal.
- Place flour in a shallow bowl and lightly dredge chicken in flour, shaking off excess. Discard the remaining flour.
- Heat a non-stick pan over medium-high heat. When hot, spray with olive oil.
- Sauté chicken 1 minute on each side – do this in batches.
- Remove chicken from the pan and deglaze the pan with wine, scraping up any brown bits.
- Add chicken broth and butter and return chicken to the sauce.
- Finish cooking on low about 5 minutes.
- Serve this over a bed of wilted greens and top with sauce.
Serves 6 – Serving Size: 1 piece of chicken – Nutrition Per Serving
Calories: 155, Fat: 4g, Protein: 22g, Carbohydrate: 5g, Fibre: less than 1g