ZUCCHINI BLOSSOM AND CHICKEN SALTIMBOCCA

Zucchini Blossom and Chicken Saltimbocca image

Provided by Lora Zarubin

Yield Makes 4 servings

Number Of Ingredients 6

12 zucchini blossoms, stems removed
2 skinless boneless chicken breast halves (about 1 pound total)
8 thin 6 1/2 x 3 1/2-inch slices prosciutto
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1/2 cup dry white-wine

Steps:

Gently rinse and dry zucchini blossoms.
Place each chicken breast between two 12-inch squares of parchment paper; using mallet, pound chicken to 1/4- to 1/3-inch thickness. Remove chicken from parchment paper and cut each breast in half lengthwise.
Season chicken with salt and pepper; top each with 3 zucchini blossoms. Wrap each chicken breast with 2 prosciutto slices, using toothpick to secure prosciutto and blossoms.
Melt butter with olive oil in heavy large skillet over medium-high heat. Add chicken, blossom side down, and sauté until browned, about 3 minutes per side. Add white wine and continue cooking until wine is reduced and thickens slightly, about 2 minutes longer. Season to taste with salt and pepper. Transfer chicken to serving platter. Remove toothpicks and pour sauce over chicken.