Total Calories: 61
1 In a small bowl, combine the rosemary, sage, and garlic.
2 Lay the cutlets out on a flat surface. Sprinkle with the herb mixture and salt and pepper to taste. Place a slice of prosciutto on top. Roll up the cutlets lengthwise and tie them with kitchen string.
3 In a large skillet, heat the oil over medium heat. Add the chicken and cook, turning the pieces frequently with tongs, until browned on all sides, about 10 minutes.
4 Add the wine and cook, turning the pieces occasionally, until the chicken is cooked through and the juices run clear when cut in the thickest part, about 15 minutes.
5 Transfer the chicken rolls to a serving platter. Pour the sauce over them and serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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