CHICKEN SALTIMBOCCA

Kimi Gaines

By
@kimijo

I'VE GOT MY MALLET, AND I AM READY TO POUND SOME CHICKEN BREAST TO MAKE THIS DISH. OMYLANTA...CAN'T WAIT TO GET TO THE STORE!!


Featured Pinch Tips Video

Rating:

Comments:

Serves:

4

Prep:

15 Min

Cook:

50 Min

Ingredients

4 small
boneless skinless chicken breast halves (1lb)
4
thin prosciutto slices
8
fresh sage leaves
1 c
kraft finely shredded italian five cheese blend
3/4 c
panko bread crumbs
3 Tbsp
kraft tuscan house italian dressing and marinade, divided
1 clove
garlic, minced
3 Tbsp
flour
1
egg, beaten

Directions Step-By-Step

1
HEAT OVEN TO 350F. POUND CHICKEN TO 1/4 INCH THICKNESS. TOP WITH PROSCIUTTO AND SAGE; SPRINKLE EVENLY WITH CHEESE. ROLL UP TIGHTLY, STARTING AT 1 SHORT END OF EACH.
2
MIX BREAD CRUMBS, 2 TBSP DRESSING AND GARLIC IN MEDIUM BOWL. PLACE FLOUR AND EGG IN SEPERATE BOWLS. COAT EACH CHICKEN ROLL WITH FLOUR, EGG MIXTURE AND CRUMB MIXTURE; PLACE IN A 12X8 BAKING DISH. DRIZZLE WITH REMAINING DRESSING.
3
BAKE 32-35 MINUTES OR UNTIL EACH CHICKEN PIECE IS DONE. (165F). *****TRY MAKING THEM AHEAD OF TIME AND BAKE LATER...

About this Recipe

Course/Dish: Chicken
Regional Style: Italian