Chicken Saltimbocca

• 14 cup flour
• 1 lb boneless chicken cutlet
• 1 tablespoon canola oil
• 4 slices prosciutto (about 2 1/2 oz)
• 18 teaspoon pepper
• 4 small fresh sage leaves (rinsed)
• 4 slices swiss cheese
• 1 cup prepared tomato sauce (tomato and basil)

1. Preheat large saute pan on medium-high 23 minutes.
2. Place flour in shallow bowl.
3. Dip chicken in flour, coating both sides, then shaking off any excess.Place oil in pan and swirl to coat.Allow time for oil to heat.
4. Add chicken; cook 34 minutes on one side.
5. Turn chicken; reduce heat to medium.
6. 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.
7. Cover and cook 34 more minutes.
8. Do not overcook, chicken will get tough.
9. Meanwhile, place pasta sauce in microwave-safe bowl.
10. Cover and microwave on HIGH 34 minutes or until hot.
11. Spoon sauce onto serving plates, place chicken on sauce, and serve.

flour, chicken cutlet, canola oil, pepper, sage, swiss cheese, tomato sauce

Taken from www.food.com/recipe/chicken-saltimbocca-263945 (may not work)