ChickenSaltimbocca.jpg
ChickenSaltimbocca.jpg
Chicken Saltimbocca
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Recipe - The Fresh Grocer - Corporate
ChickenSaltimbocca.jpg
Chicken Saltimbocca
Prep Time20 Minutes
Servings4
Cook Time10 Minutes
svg/info/recipe-calories Created with Sketch. Calories528
Ingredients
½ (16-ounce) box Bowl & Basket™ Spaghetti No. 8
2 tbs fresh lemon juice
2 tbs olive oil
4 Perdue® Fresh Cuts™ thin-sliced chicken breasts
1/2 cup ShopRite® lower sodium chicken broth
4 slices Citterio® fresco prosciutto
4 slices Galbani® fresh mozzarella cheese from pre-sliced log, halved crosswise
Halved cherry tomatoes and chopped fresh basil for garnish (optional)
Directions

1. Prepare pasta as label directs; drain. Return pasta to saucepot; toss with lemon juice, oil and ½ teaspoon each salt and pepper. Makes 4 cups.

2. Heat large oven-safe skillet over medium-high heat; spray with cooking spray. Add chicken; cook 3 minutes or until browned, turning once. Reduce heat to medium-low and add broth; top chicken with prosciutto and cheese, tearing prosciutto into pieces to cover chicken. Cover and cook 3 minutes or until internal temperature of chicken reaches 165° and cheese is melted.

  1. Adjust oven rack about 8 inches from source of heat; preheat broiler to high. Broil chicken in skillet 2 minutes or until cheese is browned and bubbly.

4. Serve pasta topped with chicken drizzled with cooking liquid remaining in skillet, garnished with tomatoes and basil, if desired.

Chef Tips: Customize this recipe by swapping the spaghetti with Wholesome Pantry™ organic zucchini noodles and/or the broth with Victoria® marinara sauce.

Nutritional Information
Calories: 528
Fat: 20g
Saturated fat: 7g
Cholesterol: 95mg
Sodium: 719mg
Carbohydrates: 43g
Fiber: 2g
Protein: 42g
20 minutes
Prep Time
10 minutes
Cook Time
4
Servings
svg/info/recipe-calories Created with Sketch.
528
Calories

Shop Ingredients

Makes 4 servings
½ (16-ounce) box Bowl & Basket™ Spaghetti No. 8
an image
Bowl & Basket Pasta Spaghetti No. 8, 16 Ounce
$0.99
$0.06/oz
2 tbs fresh lemon juice
an image
Lemon 1 ct, 1 Each
$0.60
2 tbs olive oil
an image
Botticelli Olive Oil, 33.8 Fluid ounce
$12.99
$0.38/fl oz
4 Perdue® Fresh Cuts™ thin-sliced chicken breasts
an image
Perdue Fresh Cuts Chicken Breast Strips, 1 Pound
$5.29 avg/ea
$5.29/lb
1/2 cup ShopRite® lower sodium chicken broth
an image
ShopRite Chicken Broth - Lower Sodium, 32 Ounce
$1.99
$0.06/oz
4 slices Citterio® fresco prosciutto
an image
Citterio Fresco Prosciutto, 4 Ounce
On Sale!
$4.99
was $5.99
$1.25/oz
4 slices Galbani® fresh mozzarella cheese from pre-sliced log, halved crosswise
an image
Galbani Mozzarella Cheese, 16 Ounce
2 for $7.00
$3.50
was $6.29
$0.22/oz
Halved cherry tomatoes and chopped fresh basil for garnish (optional)
an image
Bowl & Basket Specialty Pasta Rotini with Pesto & Cherry Tomatoes, 13 Ounce
On Sale!
$1.99
was $3.99
$0.15/oz

Nutritional Information

Calories: 528
Fat: 20g
Saturated fat: 7g
Cholesterol: 95mg
Sodium: 719mg
Carbohydrates: 43g
Fiber: 2g
Protein: 42g

Directions

1. Prepare pasta as label directs; drain. Return pasta to saucepot; toss with lemon juice, oil and ½ teaspoon each salt and pepper. Makes 4 cups.

2. Heat large oven-safe skillet over medium-high heat; spray with cooking spray. Add chicken; cook 3 minutes or until browned, turning once. Reduce heat to medium-low and add broth; top chicken with prosciutto and cheese, tearing prosciutto into pieces to cover chicken. Cover and cook 3 minutes or until internal temperature of chicken reaches 165° and cheese is melted.

  1. Adjust oven rack about 8 inches from source of heat; preheat broiler to high. Broil chicken in skillet 2 minutes or until cheese is browned and bubbly.

4. Serve pasta topped with chicken drizzled with cooking liquid remaining in skillet, garnished with tomatoes and basil, if desired.

Chef Tips: Customize this recipe by swapping the spaghetti with Wholesome Pantry™ organic zucchini noodles and/or the broth with Victoria® marinara sauce.