Chicken Saltimbocca

• 4 thinly sliced boneless skinless chicken breast halves (about 1 1/4 lbs.)
• 4 slices prosciutto or 4 slices boiled ham
• 4 slices provolone cheese
• 34 teaspoon dried sage, crushed (optional)
• 14 teaspoon garlic powder
• 2 tablespoons butter or 2 tablespoons margarine
• 26 ounces five brothers fresh tomato and basil pasta sauce

1. Season chicken, if desired, with salt and ground black pepper.
2. Evenly top.
3. each chicken breast half with prosciutto, provolone, sage and garlic powder;.
4. roll up and secure with wooden toothpicks.
5. In 12-inch nonstick skillet, melt butter over medium-high heat and brown.
6. chicken.
7. Stir in Five Brothers Fresh Tomato & Basil Pasta Sauce.
8. Bring to a boil over high heat.
9. Reduce heat to low and simmer covered 12 minutes or until chicken is no longer pink.
10. Remove toothpicks.
11. Serve, if desired, with hot cooked pasta.

chicken breast halves, ham, provolone cheese, sage, garlic, butter, tomato

Taken from www.food.com/recipe/chicken-saltimbocca-339330 (may not work)