Chicken Saltimbocca
serves 4

Chicken Satlimbocca

Saltimbocca in Italian means "jump in the mouth". This rolled chicken saltimbocca is baked with a light sauce and hint of lemon.

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4- (4 ounce) portions boneless, skinless chicken breasts
2-3 sage leaves, chopped
4 thin slices prosciutto (or very thin sliced ham)
1/2 tablespoon butter

1/2 tablespoon flour
1/2 teaspoon freshly shredded lemon peel
2/3 cup low-fat milk
1/2 tablespoon lemon juice
1 teaspoon chopped fresh parsley

1. Pre-heat oven to 350 degrees. Coat a baking dish with cooking spray.
2. Place each chicken piece between two pieces of wax paper. Pound chicken to 1/4-inch thickness.
3. Sprinkle sage over the chicken. 
4. Place 1 slice prosciutto on top of chicken.
5. Roll chicken, jelly-roll style. Secure with toothpicks if necessary. Refrigerate until ready to use.
6. In a small saucepan, melt butter.
7. Stir in flour and lemon peel, then slowly whisk in milk. Stir until thickened. 
8. Stir in lemon juice and parsley.
9. Spoon sauce over chicken rolls, bake uncovered for 40 minutes, or until no longer pink.

Calories 287, Fat 11.2g, Cholesterol 113mg, Sodium 255mg
Carbohydrates 3.1g, Sugars 2.4g, Protein 36.1g