Skillet Chicken Saltimbocca

Recipe from Bertolli Pasta Sauce

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  • 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
  • 1 egg, slightly beaten
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon Bertolli® Extra Virgin Olive Oil
  • 1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
  • 4 thin slices prosciutto or deli boiled ham
  • 4 ounces fresh mozzarella cheese, sliced


  1. Dip chicken in egg, then flour combined with salt and pepper until evenly coated.

    Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and brown chicken, turning once, about 8 minutes. Remove chicken and set aside.

    Stir Sauce into same skillet and cook 2 minutes.

    Meanwhile, evenly top chicken with prosciutto and mozzarella. Return chicken to skillet. Reduce heat to low and simmer covered 5 minutes or until chicken is thoroughly cooked and cheese is melted. Serve, if desired, over hot cooked vermicelli.

    Nutrition Information per serving:
    Calories 460, Calories From Fat 150, Saturated Fat 6g, Trans Fat 0g, Total Fat 17g, Cholesterol 170mg, Sodium 1480mg, Total Carbohydrate 7g, Sugars 18g, Dietary Fiber 2g, Protein 49g, Vitamin A 25%, Vitamin C 20%, Calcium 25%, Iron 25%
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