Skillet Chicken Saltimbocca

• 4 boneless skinless chicken breast halves about 1-1/4 lbs.
• 1 eggs
• 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 vineyard premium collect marinara with burgundi wine sauc
• 4 slices prosciutto or deli boiled ham
• 4 ounces shredded 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.

chicken, eggs, allpurpose, salt, ground black pepper, olive oil, collect, deli, mozzarella cheese

Taken from www.yummly.com/recipe/Skillet-chicken-saltimbocca-299515 (may not work)