Baked Chicken Saltimbocca

Recipe from Bertolli Pasta Sauce

Recipe Time

Cook Time:
Prep Time:


Ingredients

  • 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
  • 1 egg, slightly beaten
  • 3/4 cup Italian seasoned dry bread crumbs
  • 2 ounces thinly sliced prosciutto or deli boiled ham
  • 1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
  • 4 ounces fresh mozzarella cheese, thinly sliced
  • 8 ounces spaghetti, cooked and drained

Preparation

  1. Preheat oven to 400°.

    Dip chicken in egg, then bread crumbs, coating well. Arrange chicken in 13- x 9-inch baking dish.

    Bake 20 minutes. Top chicken with prosciutto, then 1 1/2 cups Pasta Sauce. Top with mozzarella cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve over hot spaghetti tossed with remaining heated Sauce. Sprinkle, if desired, with Parmesan cheese shavings.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Baked Chicken Saltimbocca Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy