Chicken Saltimbocca

Sensational can be simple—for proof, try these prosciutto- and mozzarella-covered chicken cutlets.

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  • prep time 30 min
  • total time 30 min
  • ingredients 11
  • servings 4
 

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

SAVE ON THIS RECIPE!

LOCATION

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

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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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
(
Calories from Fat
220),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
140mg
140%;
Sodium
1130mg
1130%;
Total Carbohydrate
9g
9%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
52g
52%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
30%;
Iron
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 Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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