Saltimbocca Gruyere

1. 1

   Place chicken in a large heavy zipper bag & pound until its 1/4 inch thick.

2. 2

   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.

3. 3

   Melt the butter w/ the olive oil over medium heat.

4. 4

   Add the chicken rolls & saute, turning occasionally until golden all over.

5. 5

   Add the wine to the skillet, turn the burner to low, cover the skillet & simmer for 15 minutes.

6. 6

   Remove the rolls to a serving plate & cover to keep warm.

7. 7

   Turn the burner up to high & boil the liquid in the skillet hard for 5 minutes, to reduce. Spoon over rolls & serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.