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Chicken Saltimbocca

Prep time 12 mins
Cook time 24 mins
Yield 4 servings (serving size: 1 chicken breast half and about 1 tablespoon sauce)


  • 4 skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoons black pepper
  • 1/3 cup all-purpose flour
  • 1 tablespoon olive oil
  • Cooking spray
  • 2/3 cup dry white wine or fat-free, less-sodium chicken broth
  • 2 teaspoons butter
  • 2 teaspoons chopped fresh sage
  • 1 ounce very thinly sliced prosciutto (2 slices), each cut in half crosswise
  • 1/2 cup shredded part-skim mozzarella cheese

Nutrition Information

  • calories 316
  • fat 10.5 g
  • satfat 3.7 g
  • protein 45.7 g
  • carbohydrate 7.3 g
  • cholesterol 116 mg
  • iron 1.9 mg
  • sodium 467 mg
  • caloriesfromfat 30 %
  • fiber 0.3 g
  • calcium 117 mg

How to Make It

  1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper; dredge in flour.

  2. Preheat broiler.

  3. Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add 2 chicken breast halves; cook 4 minutes on each side or until lightly browned and done. Place chicken on a jelly-roll pan coated with cooking spray. Repeat procedure with remaining oil and chicken. Add wine to pan, scraping pan to loosen browned bits. Bring to a boil; reduce heat, and simmer 6 minutes or until wine is reduced to 1/4 cup. Add butter, stirring until butter melts.

  4. While sauce simmers, sprinkle sage evenly over chicken; top each piece of chicken with half a slice of prosciutto and 2 tablespoons cheese. Broil 2 minutes or until cheese melts and is lightly browned. Place chicken on serving plates; spoon sauce evenly over chicken.

Oxmoor House Healthy Eating Collection