Saltimbocca Gruyere

I am always on the look-out for Lo-Carb recipies. This chicken recipe is elegant, yet surprisingly easy and quick. It is full of flavor with a tasty surprise inside. Dana Carpender's Low-Carb cookbooks are the "bible" of cooking in our house!

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4  chicken breasts, boneless, skinless
• 1⁄4 lb prosciutto, thinly sliced
• 1  cup gruyere cheese, shredded
• 2  tablespoons butter
• 2  tablespoons olive oil
• 1⁄2 cup dry white wine

Directions

1. Place chicken in a large heavy zipper bag & pound until its 1/4 inch thick.
2. When all breasts are pounded thin, place a layer of prosciutto followed by some shredded cheese over each one, and roll each breast up. Fasten w/ toothpicks.
3. Melt the butter w/ the olive oil over medium heat.
4. Add the chicken rolls & saute, turning occasionally until golden all over.
5. Add the wine to the skillet, turn the burner to low, cover the skillet & simmer for 15 minutes.
6. Remove the rolls to a serving plate & cover to keep warm.
7. Turn the burner up to high & boil the liquid in the skillet hard for 5 minutes, to reduce. Spoon over rolls & serve.