chicken saltimbocca

Name: CHICKEN SALTIMBOCCA
Prep time: 15 min
Cook time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 4 small boneless skinless chicken breast halves (1lb); 4 - thin prosciutto slices; 8 - fresh sage leaves; 1 cup(s) kraft finely shredded italian five cheese blend; 3/4 cup(s) panko bread crumbs; 3 tablespoon(s) kraft tuscan house italian dressing and marinade, divided; 1 clove(s) garlic, minced; 3 tablespoon(s) flour; 1 - egg, beaten

(2 RATINGS)

65 Pinches 1 Photo

Kimi Gaines

orlando, FL

Updated on Mar 13, 2011

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!!

Rate

prep time 15 Min

cook time 50 Min

method ---

yield 4 serving(s)

Ingredients

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

How To Make chicken saltimbocca

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.

Step 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.
Step 3

BAKE 32-35 MINUTES OR UNTIL EACH CHICKEN PIECE IS DONE. (165F). *****TRY MAKING THEM AHEAD OF TIME AND BAKE LATER...
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