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Ingredients
US|METRIC
4 SERVINGS
- 4 boneless skinless chicken breast halves (about 1-1/4 lbs.)
- 1 eggs
- 1/4 cup all-purpose flour
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1 Tbsp. Bertolli® Extra Virgin Olive Oil
- 1 jar bertolli vineyard premium collect marinara with burgundi wine sauc
- 4 slices prosciutto (or deli boiled ham)
- 4 oz. shredded mozzarella cheese (sliced)
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Directions
- Dip chicken in egg, then flour combined with salt and pepper until evenly coated.
- Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and brown chicken, turning once, about 8 minutes. Remove chicken and set aside.
- Stir Sauce into same skillet and cook 2 minutes.
- Meanwhile, evenly top chicken with prosciutto and mozzarella. Return chicken to skillet. Reduce heat to low and simmer covered 5 minutes or until chicken is thoroughly cooked and cheese is melted. Serve, if desired, over hot cooked vermicelli.
NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol210mg70% |
| Sodium780mg33% |
| Potassium840mg24% |
| Protein54g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate7g2% |
| Dietary Fiber0g0% |
| Sugars0g |
| Vitamin A6% |
| Vitamin C4% |
| Calcium15% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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