I call this “jump in your mouth” chicken, since that’s the meaning of Salta-in-bocca!
It has jumped into quite a few mouths since I started cooking it. This low-fat version is as delicious as the full-fat one since it’s flavored with fresh sage and prosciutto and it has become a favorite among private chef clients.
- 8 chicken cutlets, about 2 ounces each
- 8 thin slices of prosciutto
- 8 large leaves of fresh sage
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup flour
- 2 tablespoons extra-virgin olive oil
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1 tablespoon unsalted butter
- Place a slice of prosciutto along one side of each of the chicken cutlet slices, and top with a sage leaf. Fold the chicken over to cover the prosciutto and sage. Pound along the edge to seal or secure with toothpick. Sprinkle with salt and pepper. Dredge in flour.
- Heat half the olive oil in a large skillet over medium-high heat. When the oil is hot, add half the chicken and cook for one minute, turning once until both sides are golden-brown. Reduce the heat if the flour coating begins to burn. Transfer to a plate. Repeat with remaining olive oil and chicken and remove chicken to a plate.
- Add white wine to the pan and bring to a boil, while scraping the browned bits from the bottom of the pan. Reduce the liquid to about one-half, then add chicken broth. Return the chicken to the pan and cook an additional 5-6 minutes until the liquid reduces by 1/3 and the chicken is cooked throughout. Stir in the butter and serve immediately.
Nutritional Stats Per Serving (1 stuffed chicken): 309 calories, 30 g protein, 12 g carbohydrates, 12 g fat (3g saturated), 76 mg cholesterol, 1g fiber, 461 mg sodium.
Weight Watcher Plus Points: 7