29 January, 2008

Chicken Saltimbocca

1/4 cup flour
1 lb boneless chicken cutlets
1 tablespoon canola oil
4 slices prosciutto (about 2 1/2 oz)
1/8 teaspoon pepper4 small fresh sage leaves (rinsed)
4 thin slices Swiss cheese
1 cup specialty tomato basil pasta sauce

1. Preheat large sauté pan on medium-high 2–3 minutes. Place flour in shallow bowl. Dip chicken in flour, coating both sides, then shaking off any excess (wash hands).

2. Place oil in pan; swirl to coat. Add chicken (wash hands); cook 3–4 minutes on one side.

3. Turn chicken; reduce heat to medium. Place one slice of the prosciutto on each cutlet and sprinkle with pepper; add one sage leaf and top with one slice of the cheese. Cover and cook 3–4 more minutes or until internal temperature reaches 165°F.

4. Meanwhile, place pasta sauce in microwave-safe bowl. Cover and microwave on HIGH 3–4 minutes or until hot. Spoon sauce onto serving plates, place chicken on sauce, and serve.