Chicken Saltimbocca |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | 15 minutes | 40 minutes | |||||||
| INGREDIENTS: | ||
| 1-1/2 teaspoons crumbled sage | 1/2 teaspoon freshly ground pepper | 6 skinless, boneless chicken breast halves, pounded to 1/4-inch thickness |
| 6 thin slices prosciutto | 4 tablespoons butter or margarine, melted | 1/3 cup fine dry bread crumbs |
| 2 tablespoons grated Parmesan cheese | 2 tablespoons chopped parsley | |
| 1 | Preheat oven to 350 F. Sprinkle the sage and pepper over the chicken. Place a slice of prosciutto on top. Roll up jelly-roll style and secure with wooden toothpicks. |
| 2 | Place butter in a shallow dish. In another shallow dish combine bread crumbs, Parmesan cheese, and parsley. Dip chicken first in melted butter, then roll in crumb mixture. |
| 3 | Place chicken in shallow baking dish. Bake 40 minutes, until tender. Remove picks and serve. |