Skillet Chicken Saltimbocca

Skillet Chicken Saltimbocca
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  • 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
  • 4 ounces fresh mozzarella cheese, sliced
  • + 2 more ingredients
    • ¼ teaspoon salt
    • 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...

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