Prosciutto-Wrapped Sole Fillets

We had some uncooked fresh sole fillets from a recent dinner, so I decided to make a simple, quick lunch by wrapping them in prosciutto and sautéing them in a nonstick pan. This time I substituted Swiss Chard for Arugula, with no loss of quality. For a grand total of eight minutes prep and cooking, it was a very high return on investment.

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