Skillet Chicken Saltimbocca

Ingredients

• 1 tablespoon Bertolli Extra Virgin Olive Oil
• ¼ cup all-purpose flour
• 1 jar Bertolli Vineyard Premium Collections Marinara with Burgundy Wine Sauce
• 1 egg, slightly beaten
• ¼ teaspoon ground black pepper
• 4 thin slices prosciutto or deli boiled ham
• ¼ teaspoon salt
• + 2 more ingredients
• • 4 ounces fresh mozzarella cheese, sliced
  • 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)

Dip chicken in egg, then flour combined with salt and pepper until evenly coated. Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and brown chicken, turning once, about 8 minutes. Remove chicken and set aside. Stir Sauce into same skillet and cook 2 minutes. Meanwhile, even...

View full recipe at My Recipes