Chicken Saltimbocca

By á-48374

Ingredients

• 2 ounces (4 slices) thinly sliced prosciutto
• 2 ounces Gorgonzola cheese, cut into thin slices
• 4 medium boneless, skinless chicken breasts
• 2 teaspoons olive oil
• 1/2 cup dry white wine
• 1 tablespoon fresh lemon juice
• 1 bag (5 to 6 ounces) mixed baby greens

Preparation

Step 1

On a large cutting board or cookie sheet, lay prosciutto slices in a single layer with short sides facing you. Evenly divide Gorgonzola and place in center of prosciutto slices. Place one chicken breast crosswise on each gorgonzola pile. Wrap each chicken breast with prosciutto, pressing firmly to encase gorgonzola; secure with toothpick if necessary. (Prosciutto will not completely cover chicken).

In a 12-inch skillet, heat oil on medium heat until hot. Add wrapped chicken, gorgonzola side down, and cook 12 to 15 minutes or until browned on each side, and chicken loses its pink color throughout, turning over once. Transfer wrapped chicken breasts to platter; cover with foil to keep warm.

To same skillet, add wine and lemon juice and heat to boiling on medium-high; boil 2 minutes to reduce sauce by half, stirring occasionally and scraping up any browned bits. Remove skillet from heat.

Place greens in a large bowl and toss with sauce. Arrange greens on dinner plates and top with chicken.