![\"\"](\"https:\/\/www.eyesofsilverblue.com\/wp-content\/uploads\/2011\/07\/IMG_9914.jpg\" "\\"IMG_9914\\"")
<\/a><\/p>\nI tarted it up a bit with extra prosciutto on top (you have to be careful, it’s very salty), and served it up with brown rice (cooked in chicken broth) and green beans.<\/p>\n
Simple food items, taken to a whole new level, by the combination, and by a lot of love in the preparation. Being that I haven’t included the recipe over on thewannabegourmet.com, I’ll share it here:<\/p>\n
4 skinless, boneless chicken breast halves
\n1\/2 cup shredded Parmesan cheese
\n1 clove garlic, finely chopped
\n4 teaspoons butter
\n4 ounces thinly sliced prosciutto
\n10 ounces sliced whole milk mozzarella cheese
\n1\/3 cup white wine (I use Pinot Grigio-Sauvignon Blanc)
\n2 Tbsp. butter, melted
\n1 Tbsp extra-virgin olive oil
\n1 pinch black pepper<\/p>\n
Preheat oven to 325 degrees F (165 degrees C).<\/p>\n
Pound chicken breasts flat, and lay them on work surface. Sprinkle liberally with Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese. Reserve some of the prosciutto to place on top of the chicken. Roll up each chicken breast, and secure with toothpicks.<\/p>\n
In a 9×13 inch baking dish, combine white wine, melted butter and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.<\/p>\n
Bake in preheated oven for 30 minutes, or until chicken is no longer pink, and juices run clear.<\/p>\n
Garnish with fresh sage leaves (optional), and serve!<\/p>\n
Silver Blue, who is thankful for the taste of life that he finds every day… and for the one person who brings it his way. \ud83d\ude42<\/p>\n","protected":false},"excerpt":{"rendered":"
…this is a take off of one recipe that was shared with me, for Chicken Saltimbocca, which, if you’re not familiar with, is chicken with sage, prosciutto ham, and cheese, cooked in a wine sauce. I tarted it up a bit with extra prosciutto on top (you have to be careful, it’s very salty), and […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[46,140,687,139,138,141],"class_list":["post-371","post","type-post","status-publish","format-standard","hentry","category-photography","tag-chicken","tag-gourmet","tag-photography","tag-recipe","tag-saltimbocca","tag-tasty"],"_links":{"self":[{"href":"https:\/\/www.eyesofsilverblue.com\/index.php?rest_route=\/wp\/v2\/posts\/371","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.eyesofsilverblue.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.eyesofsilverblue.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.eyesofsilverblue.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.eyesofsilverblue.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=371"}],"version-history":[{"count":1,"href":"https:\/\/www.eyesofsilverblue.com\/index.php?rest_route=\/wp\/v2\/posts\/371\/revisions"}],"predecessor-version":[{"id":373,"href":"https:\/\/www.eyesofsilverblue.com\/index.php?rest_route=\/wp\/v2\/posts\/371\/revisions\/373"}],"wp:attachment":[{"href":"https:\/\/www.eyesofsilverblue.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=371"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.eyesofsilverblue.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=371"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.eyesofsilverblue.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=371"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}