Friday, August 31, 2007

Chicken Saltimbocca Recipe

Chicken Saltimbocca Chicken Saltimbocca

Yield: 4 servings


1 whole egg (or 2 egg whites)
Parchment paper
16 fresh sage leaves
4 skinless chicken cutlets
4 slices prosciutto
1/2 cup dry unseasoned breadcrumbs
1 lemon, quartered (optional)


Heat oven to 375°. Lightly beat egg in a bowl. Line a large baking sheet with parchment paper. Press 4 sage leaves onto each cutlet; top each with 1 slice prosciutto. Carefully dip each prepared cutlet into egg; coat with breadcrumbs. Place on baking sheet. Bake until chicken is cooked through, about 12 minutes. Garnish with lemon wedges, if desired.

Nutrition Facts(per serving)

214 calories
4.1 g fat (1.2 g saturated)
0.6 g fiber
9.8 g carbs
32.1 g protein

Chicken Saltimbocca Recipe by


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