Chicken SaltimboccaChicken Saltimbocca
Chicken Saltimbocca
Chicken Saltimbocca
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Recipe - The Fresh Grocer - Corporate
Chicken Saltimbocca.jpg
Chicken Saltimbocca
Prep Time10 Minutes
Servings4
Cook Time10 Minutes
Calories528
Ingredients
½ (16-ounce) box Bowl & Basket Specialty Spaghetti No. 6
2 tbs fresh lemon juice
2 tbs olive oil
4 thin-sliced chicken breasts
1/2 cup lower sodium chicken broth
4 slices Citterio® fresco prosciutto
4 slices 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.

 

3. 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
  • 20 g Fat
  • 7 g Saturated fat
  • 95 mg Cholesterol
  • 719 mg Sodium
  • 43 g Carbohydrates
  • 2 g Fiber
  • 2 g Sugars
  • 0 g Added sugars
  • 42 g Protein
10 minutes
Prep Time
10 minutes
Cook Time
4
Servings
528
Calories

Shop Ingredients

Makes 4 servings
½ (16-ounce) box Bowl & Basket Specialty Spaghetti No. 6
Bowl & Basket Specialty Spaghetti No. 6 Pasta, 16 oz
Bowl & Basket Specialty Spaghetti No. 6 Pasta, 16 oz, 16 Ounce
On Sale! Limit 4
$2.33 was $2.49$0.15/oz
2 tbs fresh lemon juice
Lemon 1 ct, 1 each
Lemon 1 ct, 1 each, 1 Each
6 for $3.00
$0.50 was $0.69
2 tbs olive oil
Bowl & Basket Classic Olive Oil, 25.5 fl oz
Bowl & Basket Classic Olive Oil, 25.5 fl oz, 25.5 Fluid ounce
$9.49$0.37/fl oz
4 thin-sliced chicken breasts
Bowl & Basket Thin Sliced Boneless Skinless Fresh Chicken Breasts
Bowl & Basket Thin Sliced Boneless Skinless Fresh Chicken Breasts, 1.19 Pound
$5.34 avg/ea$4.49/lb
1/2 cup lower sodium chicken broth
College Inn 100% Natural Chicken Broth, 32 oz
College Inn 100% Natural Chicken Broth, 32 oz, 32 Ounce
$3.19$0.10/oz
4 slices Citterio® fresco prosciutto
Hormel Prosciutto - Boneless, 1 pound
Hormel Prosciutto - Boneless, 1 pound, 1 Pound
$19.99/lb$19.99/lb
4 slices fresh mozzarella cheese from pre-sliced log, halved crosswise
Black Bear Whole Milk Mozzarella Cheese
Black Bear Whole Milk Mozzarella Cheese, 1 Pound
$7.99/lb$7.99/lb
Halved cherry tomatoes and chopped fresh basil for garnish (optional)
Cherry Tomatoes, 1 ct, 1 each
Cherry Tomatoes, 1 ct, 1 each, 1 Each
$3.49

Nutritional Information

  • 20 g Fat
  • 7 g Saturated fat
  • 95 mg Cholesterol
  • 719 mg Sodium
  • 43 g Carbohydrates
  • 2 g Fiber
  • 2 g Sugars
  • 0 g Added sugars
  • 42 g Protein

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.

 

3. 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.