1/4 cup flour
4 boneless chicken cutlets (1 lb)
1 tablespoon canola oil
4 Deli slices prosciutto (about 2 1/2 oz)
1/8 teaspoon pepper
4 small fresh sage leaves
4 thin slices Swiss cheese
1 cup specialty tomato-basil pasta sauce
- Preheat large sauté pan on medium-high 2–3 minutes. Place flour in shallow bowl. Dip chicken in flour, coating both sides, then shake off any excess (wash hands).
- Place oil in pan, then add chicken; cook 3–4 minutes on one side. Turn chicken and reduce heat to medium. Place one prosciutto slice on each cutlet and sprinkle with pepper; add one sage leaf and top with one cheese slice. Cover and cook 3–4 more minutes and until chicken is 165°F.
- Place pasta sauce in microwave-safe bowl and cover; microwave on HIGH for 3–4 minutes or until hot. Spoon sauce onto serving plates, place chicken on sauce, and serve.
1 bag baby arugula leaves (4–5 oz)
1/4 cup flavored, sliced almonds
2 tablespoons cooked bacon pieces
2 tablespoons prediced onions
2 tablespoons Caesar dressing
- Place all ingredients in salad bowl. Toss to coat; serve.