Auricchio Stuffed Chicken Breasts

 



4 to 6

1/2 lb.  Imported Auricchio Provolone Cheese, thinly sliced
2 tbs.  ground sage
2 tbs.  butter
1 cup  dry white wine
2 tbs.  fresh sage leaves, chopped
6  chicken cutlets, thinly sliced
2  cloves garlic, minced
1/4 cup  olive oil
 Salt and pepper to taste
1/2 lb.  Prosciutto di Parma, thinly sliced
Pound cutlets to flatten as thin as possible. Combine garlic, ground sage and olive oil, and spread mixture down the center of each cutlet. Sprinkle each with salt and pepper. Top with thin layers of Auricchio Provolone Cheese and Prosciutto di Parma. Loosely roll up cutlets and hold together with toothpicks.

Melt the butter in a skillet and sauté the rolls evenly on all sides until browned, about 10 minutes. Add the wine, sage leaves, salt and pepper. Cover and simmer until cooked through.

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