Chicken Saltimbocca with Arugula Salad

Recipes

4 servings

25 minutes total

Shopping list

Prepare chicken through step 2 (15 minutes)
Prepare salad and complete chicken; serve (10 minutes)

Chicken Saltimbocca

Ingredients

¼ cup flour
4 boneless chicken cutlets (1 lb)
1 tablespoon canola oil
4 Deli slices prosciutto (about 2 ½ oz)
⅛ teaspoon pepper
4 small fresh sage leaves
4 thin slices Swiss cheese
1 cup specialty tomato-basil pasta sauce

Steps

Preheat large sauté pan on medium-high 2–3 minutes. Place flour in shallow bowl. Dip chicken in flour, coating both sides, then shake off any excess (wash hands).
Place oil in pan, then add chicken; cook 3–4 minutes on one side. Turn chicken and reduce heat to medium. Place one prosciutto slice on each cutlet and sprinkle with pepper; add one sage leaf and top with one cheese slice. Cover and cook 3–4 more minutes and until chicken is 165°F.
Place pasta sauce in microwave-safe bowl and cover; microwave on HIGH for 3–4 minutes or until hot. Spoon sauce onto serving plates, place chicken on sauce, and serve.

Arugula Salad

Ingredients

1 bag baby arugula leaves (4–5 oz)
¼ cup flavored, sliced almonds
2 tablespoons cooked bacon pieces
2 tablespoons prediced onions
2 tablespoons Caesar dressing

Steps

Place all ingredients in salad bowl. Toss to coat; serve.

Serving Suggestions

Complete your meal with fresh linguine, garlic bread, and chocolate cake for dessert.
If only large sage leaves are available, slice 3 leaves thinly and divide over the chicken cutlets.

Chicken Saltimbocca

Amount per ¼ recipe serving: Calories 300, Total Fat 15g, Sat Fat 4g, Trans Fat 0g, Chol 85mg, Sodium 770mg, Total Carb 10g, Fiber 1g, Sugars 1g, Protein 32g, Calc 15%, Vitamin A 10%, Vitamin C 15%, Iron 10%

Arugula Salad

Amount per ¼ recipe serving: Calories 100, Total Fat 8g, Sat Fat 1g, Trans Fat 0g, Chol 5mg, Sodium 230mg, Total Carb 4g, Fiber 2g, Sugars 2g, Protein 3g, Calc 6%, Vitamin A 15%, Vitamin C 8%, Iron 2%