Chicken Saltimbocca with Wine Sauce

Chicken Saltimbocca with Wine SauceA 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 &

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.