Skillet Chicken Saltimbocca

• 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(R) Extra Virgin Olive Oil
• 1 jar Bertolli(R) 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.
2. 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.
3. Stir Sauce into same skillet and cook 2 minutes.
4. 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.
5. 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%

chicken, egg, allpurpose, salt, ground black pepper, olive oil, collections, deli, mozzarella cheese

Taken from www.myrecipes.com/recipe/skillet-chicken-saltimbocca (may not work)