Prosciutto-wrapped-baked chiken

Prosciutto-wrapped-baked chiken

This Prosciutto-Wrapped Baked Chicken recipe is a simplified version of traditional saltimbocca, made with a heavenly buttery-garlic-sage-white-wine sauce. Turns out that word saltimbocca literally means jumps in the mouth in Italian, which is pretty fitting for this dish filled with so many flavors. The traditional version is usually made with veal, which is pounded thin and rolled up with prosciutto and sage, and cooked in a buttery white wine sauce. In case you're not into veal, and don't feel like making some fancy-shmancy rolls, here's a simplified version of this recipe with chicken and wrapped in prosciutto and cooked with a buttery white wine sage sauce. Same great flavors, and so much easier to make. We recommend serving with roasted veggies (which you can side-by-side with the pan of chicken) and a big green salad and some crusty bread and a chilly sauvignon blanc. This simple meal tastes like a downright Italian feast.

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