Delicious and light version of the classic saltimbocca: light chicken breast with smoothie melted goat's cheese and salty taste of prosciutto
Chicken Saltimbocca with goat’s cheese
Ingredients for 4
4 slices of goat’s cheese from Caseificio Maremma
4 slices of chicken breast
4 slices of Italian raw prosciutto
4 basil leaves
Extra virgin olive oil
1 glass of white wine
Place a slice of prosciutto on every slice of chicken breast. Wrap the goat’s cheese slice in basil leave and place it on the prosciutto. Roll it up to roulades, fix it with a tooth stick and roast it in a hot pan with olive oil till it gets golden.
Add the white wine and cook it closed on media heat for almost 10 minutes. Adjust with salt and pepper and serve with the mixed salad.