Name: Baked Chicken Saltimbocca
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 4 boneless, skinless chicken breast halves (about 1 1/4 pounds) -; 1 egg -; 3/4 c. Italian seasoned dry bread crumbs -; 2 oz. thinly sliced prosciutto or deli boiled ham -; 1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce -; 4 oz. fresh mozzarella cheese -; 8 oz. spaghetti -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Baked Chicken Saltimbocca

1. 4 boneless, skinless chicken breast halves (about 1 1/4 pounds) -

2. 1 egg -

3. 3/4 c. Italian seasoned dry bread crumbs -

4. 2 oz. thinly sliced prosciutto or deli boiled ham -

5. 1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce -

6. 4 oz. fresh mozzarella cheese -

7. 8 oz. spaghetti -

How to cook deliciously - Baked Chicken Saltimbocca

1. Stage

Preheat oven to 400 degrees F.

2. Stage

Dip chicken in egg, then bread crumbs, coating well. Arrange chicken in 13- x 9-inch baking dish.

3. Stage

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. Serve over hot spaghetti tossed with remaining heated sauce. Sprinkle, if desired, with Parmesan cheese shavings.