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4 boneless chicken breasts, pounded thin
1/4 pound prosciutto or good ham sliced very thin
1 cup shredded Gruyere cheese (using a blender is fine)
2 tablespoons butter
2 tablespooons olive oil
1/2 cup dry white wine
How To Prepare:
On each pounded breast, place a layer of ham and then shredded cheese.
Roll up and secure with toothpicks.
Saute chicken rolls in butter/oil on medium until golden brown all over.
Pour wine over chicken rolls, cover, and cook on low for about 15 minutes till chicken is cooked through.
Remove chicken to warm plate and boil the sauce down.
Pour sauce over chicken.
This is from the "Saltimbocca Gruyere" recipe in "500 Low-Carb Recipes" (pg. 259) by Dana Carpender.
Number of Servings:
Carbs per serving - include all nutritional information if known:
Each serving has just a trace of carbs, no fiber, and 45 grams of protein.