chicken saltimbocca
(2 ratings)
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!!
(2 ratings)
yield
4 serving(s)
prep time
15 Min
cook time
50 Min
Ingredients For chicken saltimbocca
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4 smboneless skinless chicken breast halves (1lb)
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4thin prosciutto slices
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8fresh sage leaves
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1 ckraft finely shredded italian five cheese blend
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3/4 cpanko bread crumbs
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3 Tbspkraft tuscan house italian dressing and marinade, divided
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1 clovegarlic, minced
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3 Tbspflour
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1egg, beaten
How To Make chicken saltimbocca
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1HEAT 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.
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2MIX 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.
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3BAKE 32-35 MINUTES OR UNTIL EACH CHICKEN PIECE IS DONE. (165F). *****TRY MAKING THEM AHEAD OF TIME AND BAKE LATER...
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