Chicken saltimbocca

The sensation can be simple, so try these chicken breast covered with prosciutto and mozzarella cheese. You will not regret!

Ingredients

• 4 chicken breasts boneless and skinless (about 6 oz each)
• 1/3 cup all-purpose flour
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon Italian seasoning (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 fresh sage leaves (sage), chopped
• 3/4 cup Progresso ® chicken broth (from a pack of 32 oz)
• 1 tablespoon butter or margarine

Preparation


1. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down, beat them lightly with the flat side of a meat mallet or a rolling pin until they are a quarter inch thick. In a shallow dish, mix the flour, Parmesan cheese, Italian seasoning and salt. Cover chicken with flour mixture, remove the excess flour.

2. In a 12-inch nonstick skillet, heat oil over medium high heat. Add chicken, cooking about 8 minutes, turning once, until browned on the outside and center it no longer pink. Top each chicken breast with 1 slice prosciutto and 1 slice of mozzarella cheese. Cover the pan well, cooking for 1 to 2 minutes or until cheese is melted. Sprinkle sage over chicken. Remove chicken from pan and place on a platter, cover it loosely with foil, taking care that the foil does not touch the cheese.

3. Increase heat to high heat. Add broth to pan. Heat to boil, scraping any bits from the bottom of the gold pan. Boil about 3 minutes or until the broth reduced to approximately one quarter cup. Remove pan from heat, add the butter. Pour mixture over chicken.

Servings: 4

Preparation time:  20 min

Cooking time:  10 min


Ready in:  30 min

Country:  International

Season / Occasion: All year

Main Ingredient:  Poultry