CHICKEN SALTIMBOCCA

CHICKEN SALTIMBOCCA image

I'VE GOT MY MALLET, AND I AM READY TO POUND SOME CHICKEN BREAST TO MAKE THIS DISH. OMYLANTA...CAN'T WAIT TO GET TO THE STORE!!

Provided by Kimi Gaines @kimijo

Categories Chicken

Number Of Ingredients 9

Ingredients

4 small boneless skinless chicken breast halves (1lb)
4 - thin prosciutto slices
8 - fresh sage leaves
1 cup(s) kraft finely shredded italian five cheese blend
3/4 cup(s) panko bread crumbs
3 tablespoon(s) kraft tuscan house italian dressing and marinade, divided
1 clove(s) garlic, minced
3 tablespoon(s) flour
1 - egg, beaten

Steps:

HEAT OVEN TO 350F. POUND CHICKEN TO 1/4 INCH THICKNESS. TOP WITH PROSCIUTTO AND SAGE; SPRINKLE EVENLY WITH CHEESE. ROLL UP TIGHTLY, STARTING AT 1 SHORT END OF EACH.
MIX BREAD CRUMBS, 2 TBSP DRESSING AND GARLIC IN MEDIUM BOWL. PLACE FLOUR AND EGG IN SEPERATE BOWLS. COAT EACH CHICKEN ROLL WITH FLOUR, EGG MIXTURE AND CRUMB MIXTURE; PLACE IN A 12X8 BAKING DISH. DRIZZLE WITH REMAINING DRESSING.
BAKE 32-35 MINUTES OR UNTIL EACH CHICKEN PIECE IS DONE. (165F). *****TRY MAKING THEM AHEAD OF TIME AND BAKE LATER...

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