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Chicken Saltimbocca

(0)
  1 reviews
  • 30 min prep time
  • 30 min total time
  • 11 ingredients
  • 4 servings
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Sensational can be simple—for proof, try these prosciutto- and mozzarella-covered chicken cutlets.

Ingredients

4
boneless skinless chicken breasts (about 6 oz each)
1/3
cup all-purpose flour
2
tablespoons grated Parmesan cheese
1
teaspoon Italian seasoning
1/2
teaspoon salt
2
tablespoons olive or vegetable oil
4
slices prosciutto (about 3 oz)
4
slices (1 oz each) mozzarella cheese
1
teaspoon chopped fresh sage leaves
3/4
cup Progresso™ chicken broth (from 32-oz carton)
1
tablespoon butter or margarine

Steps

  • 1 Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until 1/4 inch thick. In shallow dish, mix flour, Parmesan cheese, Italian seasoning and salt. Coat chicken with flour mixture; shake off excess flour.
  • 2 In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook about 8 minutes, turning once, until browned on outside and no longer pink in center. Top each chicken breast with 1 slice prosciutto and 1 slice mozzarella cheese. Cover skillet tightly; cook 1 to 2 minutes or until cheese is melted. Sprinkle sage over chicken. Remove chicken from skillet to serving platter; cover loosely with tent of foil, being careful not to let foil touch cheese.
  • 3 Increase heat to high. Add broth to skillet. Heat to boiling, scraping up any browned bits from bottom of skillet. Boil about 3 minutes or until broth is reduced to about 1/4 cup. Remove from heat; beat in butter. Spoon over chicken.
  • 1 Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until 1/4 inch thick. In shallow dish, mix flour, Parmesan cheese, Italian seasoning and salt. Coat chicken with flour mixture; shake off excess flour.
  • 2 In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook about 8 minutes, turning once, until browned on outside and no longer pink in center. Top each chicken breast with 1 slice prosciutto and 1 slice mozzarella cheese. Cover skillet tightly; cook 1 to 2 minutes or until cheese is melted. Sprinkle sage over chicken. Remove chicken from skillet to serving platter; cover loosely with tent of foil, being careful not to let foil touch cheese.
  • 3 Increase heat to high. Add broth to skillet. Heat to boiling, scraping up any browned bits from bottom of skillet. Boil about 3 minutes or until broth is reduced to about 1/4 cup. Remove from heat; beat in butter. Spoon over chicken.

Expert Tips

Prosciutto is an Italian ham that has been seasoned, salt-cured (but not smoked) and air-dried. Thinly sliced ham can be substituted for the prosciutto.

Literally translated, saltimbocca means "jump mouth" in Italian.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
Calories from Fat
220
% Daily Value
Total Fat
24g
37%
Saturated Fat
9g
46%
Trans Fat
0g
0%
Cholesterol
140mg
47%
Sodium
1130mg
47%
Total Carbohydrate
9g
3%
Dietary Fiber
0g
0%
Sugars
0g
0%
Protein
52g
52%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
30%
30%
Iron
15%
15%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 7 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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