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.
2 thin slices of prosciutto, trimmed of excess fat
8 chicken cutlets, about 1 pound
8 large leaves of fresh sage, stems removed
1/2 cup all purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/2 cup dry white wine
1/2 cup non-fat, reduced sodium chicken stock
1 tablespoon unsalted butter
Place one half 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. Place the flour, salt, and pepper on a plate and mix with a spoon. Dredge the chicken in the flour mixture.
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, the chicken does not need to be cooked through at this point. Transfer to a plate and repeat with remaining olive oil and chicken and remove chicken to a plate.
Add white wine to the pan you used to cook the chicken and bring to a boil, over medium heat 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 to 6 minutes until the liquid reduces by a third and the chicken is cooked through. Stir in the butter and serve immediately.
Nutritional Stats Per Serving (1 stuffed chicken breast)
309 calories. 30 g protein, 12 g carbohydrates, 12 g fat (3 g saturated), 76 mg cholesterol, 1 g fiber, 461 mg sodium.