Recipe by Bertolli
"Chicken breasts are lightly breaded then topped with prosciutto, marinara sauce, and slices of fresh mozzarella, then baked to perfection and served over hot spaghetti with more sauce."
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4 (5 ounce)
boneless, skinless chicken breast halves
egg, slightly beaten
Italian seasoned dry bread crumbs
thinly sliced prosciutto or deli boiled ham
1 (24 ounce) jar
Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
fresh mozzarella cheese, thinly sliced
spaghetti, cooked and drained
My b/f loved this and so did my kids..five star all the way
I would probably give this 3.5 stars if they would let you do 1/2's. Next time I would not bread the chicken. I don't think I have had saltimbocca that was breaded. I may try again without the breading and browning the chicken first before putting it in the oven.
this was great! i used ham and it was great. i didn't measure out the ham i just put the slices on top of the chicken. that worked fine too.
This recipe was fantastic!! My husband and I both enjoyed every bite! I didn't make any changes to the recipe... it was just absolutely perfect! I would definitely make this again.
My family loved this! All my kids ate their entire portion! I pounded out the chicken first so it was nice and thin. I also used bacon instead of prosciutto. It was so easy to make! We've added it to our super rotation. Thank you for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Chicken Saltimbocca
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 555
** Calories from Fat: 219
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