My Skinny Chicken Saltimbocca omits the frying step of the traditional dish lowering the overall calories and making the preparation a breeze since this bakes in the oven while you do other things. I like to serve this with green beans or broccoli roasted on the bottom rack while the chicken bakes on the middle rack, saving time and energy.
To make this #dinnerdoneby9am I cut the chicken breasts into cutlets in the morning, top with sage and wrap with proscuitto, then refrigerate all day, give a quick spritz with cooking oil and bake just prior to serving.
-2 chicken breasts, sliced into thin cutlets
-1/2 tsp salt
-1/4 tsp pepper
-12 sage leaves
-8 slices prosciutto
-cooking spray
-6 slices provolone cheese
Place each chicken cutlet on a greased baking sheet, then sprinkle with salt and pepper. Top each cutlet with 3 sage leaves evenly spaced. Wrap each cutlet in 2 slices of prosciutto, so the entire cutlet is covered. Give each cutlet a light spritz of cooking spray, then bake at 400 for 20 minutes. Then top each cutlet with 1 1/2 slices of cheese, so the entire cutlet is covered, and bake an additional 5 minutes. Cool 5 minutes, then serve.
