CHICKEN SALTIMBOCCA (Lemon Rosemary Marinade & Dressing)

4 - 4 ounce chicken cutlets
4 thin slices of prosciutto
2 tablespoons olive oil
1/4 cup E&V Meyer Lemon Rosemary Marinade & Dressing
1/4 cup chicken stock

Preparation & Cooking Instructions:
Wrap each cutlet with a slice of prosciutto. Heat oil in a large skillet over medium heat.
Place chicken cutlets in hot skillet and cook for about 2 1/2 minutes per side or until done.
Remove cutlets from skillet and add E&V Meyer Lemon Rosemary Marinade & Dressing and chicken stock to skillet, scraping skillet until liquid is boiling then turn off heat.
Place cutlets on a bed of orzo or angel hair pasta and pour sauce over entire dish and serve. Serves 4

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