CHICKEN SALTIMBOCCA

1
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!!

Rating:

★★★★★ 2 votes

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

How to Make CHICKEN SALTIMBOCCA

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...

Printable Recipe Card

About CHICKEN SALTIMBOCCA

Course/Dish: Chicken
Regional Style: Italian



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