Chicken Saltimbocca

• 4 small boneless skinless chicken breasts (1 lb.)
• 4 thin prosciutto slices
• 8 fresh sage leaves
• 1 cup KRAFT Finely Shredded Italian* Five Cheese Blend
• 3/4 cup panko bread crumbs
• 3 Tbsp. KRAFT Tuscan House Italian Dressing, divided
• 1 clove garlic, minced
• 3 Tbsp. flour
• 1 egg, beaten

1. Heat oven to 350 degrees F.
2. Pound chicken to 1/4-inch thickness.
3. Top with prosciutto and sage; sprinkle evenly with cheese.
4. Roll up tightly, starting at 1 short end of each.
5. Mix bread crumbs, 2 Tbsp.
6. dressing and garlic in medium bowl.
7. Place flour and egg in separate bowls.
8. Coat each chicken roll-up with flour, egg and crumb mixture; place in 12x8-inch baking dish.
9. Drizzle with remaining dressing.
10. Bake 32 to 35 min.
11. or until chicken is done (165 degrees F).

chicken breasts, sage, italian, bread crumbs, italian dressing, clove garlic, flour, egg

Taken from www.kraftrecipes.com/recipes/chicken-saltimbocca-121850.aspx (may not work)