AuthorMike EgrieCategory, DifficultyIntermediate
Chicken Saltimbocca
Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins
 8 oz Bowl & Basket™ spaghetti No. 8
 2 tbsp fresh lemon juice
 2 tbsp olive oil
 4 thin-sliced chicken breasts
 ½ cup ShopRite® lower sodium chicken broth
 4 slices fresco prosciutto
 4 slices fresh mozzarella cheese from pre-sliced log, halved crosswise
 Halved cherry tomatoes and chopped fresh basil for garnish (optional)
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 Tip:
Customize this recipe by swapping the spaghetti with Wholesome Pantry™ organic zucchini noodles and/or the broth with marinara sauce.

Ingredients

 8 oz Bowl & Basket™ spaghetti No. 8
 2 tbsp fresh lemon juice
 2 tbsp olive oil
 4 thin-sliced chicken breasts
 ½ cup ShopRite® lower sodium chicken broth
 4 slices 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.

Chicken Saltimbocca
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