Baked Chicken Saltimbocca

Baked Chicken Saltimbocca
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  • 8 ounces spaghetti, cooked and drained
  • 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
  • 2 ounces thinly sliced prosciutto or deli boiled ham
  • 4 ounces fresh mozzarella cheese, thinly sliced
  • 1 egg, slightly beaten
  • 1 jar Bertolli Vineyard Premium Collections Marinara with Burgundy Wine Sauce
  • ¾ cup Italian seasoned dry bread crumbs

Preheat oven to 400°. Dip chicken in egg, then bread crumbs, coating well. Arrange chicken in 13- x 9-inch baking dish. Bake 20 minutes. Top chicken with prosciutto, then 1 1/2 cups Pasta Sauce. Top with mozzarella cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked. Se...

View full recipe at My Recipes


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