Chicken Saltimbocca
A lightened-up chicken version of the classic Italian veal dish.
Servings: 4
Ingredients
- 4 1-inch-thick chicken cutlets 500 g.
- 4 slices of prosciutto 50 g.
- 1 teaspoon olive oil
- 4 sage leaves
- Toothpicks
- A splash of lemon juice optional
- ½ cup fat-free chicken broth
- ¼ tsp of salt
- ¼ tsp of black pepper
- 1 tsp of cornstarch optional
Instructions
- Season the chicken cutlets with salt and pepper.
- Roll each cutlet with a slice of prosciutto and a sage leaf.
- Secure the rolls with toothpicks.
- Heat the olive oil in a skillet over medium heat.
- Cook the chicken rolls for 2-3 minutes per side, or until golden brown and cooked through.
- If desired, add a splash of lemon juice to the skillet during the last 30 seconds of cooking.
- Remove the chicken rolls from the skillet and set aside.
- Add the fat-free chicken broth and cornstarch (if using), to the skillet and bring to a boil. Reduce heat to low and simmer for 5 minutes, or until the sauce thickens.
- Pour the sauce over the chicken rolls and serve immediately.
Notes
Just 1 WW point per serving.
Nutrition
Serving: 174g | Calories: 199kcal | Carbohydrates: 3.1g | Protein: 29g | Fat: 7.3g | Saturated Fat: 1.9g | Cholesterol: 114mg | Sodium: 631mg | Potassium: 371mg | Fiber: 0.4g | Sugar: 0.2g | Calcium: 31mg | Iron: 1.7mg