Chicken Saltimbocca October 30, 2015 11:18
2 Free Range Chicken Breasts
1/4 jar Healthy Gourmet Kitchen Kale Pesto
4 Slices Prosciutto (thinly sliced)
4 oz Fontina or Fontinella cheese
Healthy Gourmet Kitchen Italian Dressing Mix
Using a sharp knife hold breast down and slice chicken breasts in half to make two thin cutlets from each breast.
Mix up Italian Dressing Mix using red wine instead of vinegar.
Add chicken and Italian Dressing to shallow baking dish and marinate for at least one hour or overnight (in refrigerator).
Remove chicken from marinade. Top each breast with approximately 1 tablespoon kale pesto. Top the pesto with 1 slice prosciutto and top prosciutto with cheese (aproximately 1 oz per breast cutlet).
Bake in oven at 350 for 20 - 25 minutes or until done. Alternately you can pan fry the breasts prior to adding the pesto, prosciutto and cheese for 2 minutes per side and then bake for ten minutes at 350.
Remove from oven and serve.