Chicken breast stuffed with prosciutto and sage in a light wine sauce.
I get this dish all the time from my favorite Italian restaurant, but theirs is loaded with butter (butter makes everything taste soo good!). The challenge of making this without all the fat yet keeping the chicken moist took me a few attempts. Last attempt was perfection! Rich and decadent, you would never think "light" when eating this. This dish is restaurant quality, and only 3 points per piece! For the olive oil spray I always use my Misto, which lets me use the oil of my choice, but you can purchase ready made. The prosciutto is salty so this really doesn't require salt. Serve it over your favorite wilted greens.
Lighter Chicken Saltimbocca
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 1 piece • Old Points: 3 pts • Points+: 4 pts
Calories: 155.2 • Fat: 4.3 g • Protein: 21.7 g • Carb: 4.5 g • Fiber: 0.2 g
- 3 (8 oz) chicken cutlet halves (24 oz total) , fat removed
- 3 (1.5 oz) slices paper thin prosciutto, cut in half
- 6 sage leaves
- 1/4 cup flour
- olive oil spray
- 1 tbsp butter
- salt and fresh pepper
- 3/4 cup fat free chicken broth
- 1/4 cup white wine
Season chicken with pepper. Lay a sage leaf on top, then a 1/2 slice of prosciutto, fold over and lightly pound ends of chicken to seal.
Place flour in a shallow bowl and lightly dredge chicken in flour, shaking off excess.
Heat a nonstick frying pan. When hot, spray olive oil. Sauté chicken 1 minute on each side. You may have to do this in a few batches.
Remove chicken from pan and deglaze the pan with wine, scraping up any brown bits. Add chicken broth, butter and return chicken to the sauce. Finish cooking on low, 5 minutes. Serve this over a bed of wilted greens and top with sauce.