Chicken Saltimbocca with Wine Sauce

A unique blend of our prosciutto chicken and chicken cordon bleu. Our all-natural chicken breasts are stuffed with provolone and then wrapped with paper-thin prosciutto. They bake up in the oven (or saute on the stove-top) and are topped with fresh sage and a light wine/sherry sauce for a dinner elegant enough for guests and super easy for the host. Suggested side: roasted potatoes and french green beans. 6 breasts/full, 3/half. (pan, oven)

• Prep & Cook Time
• Instructions
• Nutritional/Ingredient Info

• Oven Cook Time: 20-25 minutes
  Stove-Top Cook Time: 10-11 minutes

• Thaw completely in fridge.
  Stove-top (recommended): In a large non-stick skillet, melt 1-2 Tbsp. butter over medium heat, uncovered until foamy. Add chicken, cook 3 minutes, turn, reduce heat to low and cover. Cook about 5 more minutes then add the sauce to the pan. Increase temperature to med- high for 2-3 more minutes until sauce comes to a boil and reduces slightly and chicken is no longer pink inside and internal temperature of 165 F.
  Oven: Pre-heat oven to 400F. For the easiest clean up, line baking pan/dish with the foil. Bake 20-25 minutes or until cooked through and 165 F. Let stand 5-10 minutes before serving. Heat sauce in skillet on stovetop, med-high 2-3 minutes and serve over chicken.
  

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  Ingredients: chicken, prosciutto, provolone cheese, fresh sage. Contains: milk.  Wine sauce: Marsala wine, honey, basil, garlic, salt, pepper.

  Per breast with sauce: Calorie: 258, Fat: 8.7, Protein: 30g, Sodium: 796mg.