Chicken Prosciutto Rolls

Chicken Prosciutto Rolls

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About this recipe: Pounded chicken breasts are rolled with sage and prosciutto, then pan-fried to perfection, before being served with a sage-infused white wine sauce. Delicious with mashed potatoes or rice.


Serves: 6 

  • 6 skinless, boneless chicken breast fillets
  • 4 tablespoons olive oil
  • 75g finely chopped
  • salt and pepper to taste
  • 2 tablespoons ground sage
  • 450g thinly sliced prosciutto
  • 50g butter
  • 250ml dry white wine
  • 1 tablespoon chopped fresh sage leaves
  • salt and pepper to taste
  • 1 teaspoon cornflour
  • water as needed

Prep:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Flatten the chicken breasts as much as possible. In a small bowl, combine the oil and garlic and mix together; brush mixture onto each chicken piece. Season with salt, pepper and ground sage and top with thin layers of prosciutto. Roll up and secure with cocktail sticks.
  2. In a large frying pan, melt butter over medium high heat and saute rolls evenly on all sides until nicely browned, about 10 minutes.
  3. Pour in the wine; season with fresh sage, salt and pepper. Reduce heat to medium low, over and simmer until rolls are cooked through and tender, 15 to 20 minutes. Thicken wine sauce with cornflour and water as needed, heat through and serve.

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