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Ingredients
| chicken breasts: 4 breasts |
| prosciutto: 0.25 lb (thinly sliced) |
| gruyere cheese (shredded): 1 cup (shredded) |
| salted butter: 2 Tbl |
| olive oil: 2 Tbl |
| white wine: 1/2 cup |
Saltimbocca Gruyere
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
25 min -
Servings
4 serving(s)
Tags
- Place chicken in a large heavy zipper bag & pound until its 1/4 inch thick.
- When all breasts are pounded thin, place a layer of prosciutto followed by some shredded cheese over each one, and roll each breast up. Fasten w/ toothpicks.
- Melt the butter w/ the olive oil over medium heat.
- Add the chicken rolls & saute, turning occasionally until golden all over.
- Add the wine to the skillet, turn the burner to low, cover the skillet & simmer for 15 minutes.
- Remove the rolls to a serving plate & cover to keep warm.
- Turn the burner up to high & boil the liquid in the skillet hard for 5 minutes, to reduce. Spoon over rolls & serve.