Zucchini Blossom And Chicken Saltimbocca

1. 1

   Gently rinse and dry zucchini blossoms.

2. 2

   Place each chicken breast between two 12-inch squares of parchment paper; using mallet, pound chicken to 1/4- to 1/3-inch thickness. Remove chicken from parchment paper and cut each breast in half lengthwise.

3. 3

   Season chicken with salt and pepper; top each with 3 zucchini blossoms. Wrap each chicken breast with 2 prosciutto slices, using toothpick to secure prosciutto and blossoms.

4. 4

   Melt butter with olive oil in heavy large skillet over medium-high heat. Add chicken, blossom side down, and saute until browned, about 3 minutes per side. Add white wine and continue cooking until wine is reduced and thickens slightly, about 2 minutes longer. Season to taste with salt and pepper. Transfer chicken to serving platter. Remove toothpicks and pour sauce over chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.