Chicken is a staple in our house, but to be honest, we tend to fall into a rut when it comes to preparing it. Usually, I will marinate a couple of chicken breasts and then throw them onto the grill. It’s an easy way to prepare chicken (plus the husband mans the grill, so it’s a night off a cooking for me) Smile, but it can be pretty boring eating chicken the same way over and over again.

As you can imagine I was really excited to come across a new rut busting chicken recipe! This recipe is from Cooking Light (I made it exactly how they did. I made no modifications). It was featured as one of their “Super Fast (20-minute)” recipes. This Italian recipe is usually made with veal. However, I don’t eat veal so the substitution of chicken is right up my alley.

Did you know that Saltimbocca means “Jump in the mouth”? There’s a reason for this recipe having this name. It is packed with a ton of mouthwatering flavors and you’ll want it to jump into your mouth (plus it literally did only take 20 minutes)!

Here are the ingredients you’ll need for 4 servings:

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  • 2 large chicken breasts (not pictured..raw meat does not have an appealing affect in a picture)
  • 1/8 tsp. salt
  • 12 fresh sage leaves
  • 2 ounces thinly slice prosciutto (cut into 8 thin strips)
  • 4 tsp. olive oil, divided
  • 1/3 cup fat-free, lower-sodium chicken broth
  • 1/4 cup fresh lemon juice
  • 1/2 tsp. cornstarch

Heat a large skillet over medium heat. Cut the chicken breasts lengthwise (to make thinner) and to give you 4 filets.

Sprinkle chicken with salt. Place 3 sage leaves on each chicken cutlet. Wrap 2 prosciutto slices around each cutlet, making sure to keep the sage in place.

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Add 1 tbsp. of oil to heated skillet (making sure the oil coats the entire surface). Add wrapped chicken cutlets to the pan. Cook for about 3 minutes on each side (or until temperature of chicken reaches 170 degrees).

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Remove chicken from skillet and keep warm. Combine chicken broth, lemon juice, and cornstarch into a small bowl; stir with a whisk until cornstarch is smooth.

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Add chicken broth mixture and remaining olive oil (1 tsp.) to skillet. Bring to a boil, stirring constantly. Cook mixture for about 1 minute (or until the sauce has slightly thickened).

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Spoon sauce over chicken. Enjoy!

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Nutrition information (serving size 1 chicken cutlet and 2 tablespoons of sauce):

  • Calories 202
  • Fat 7.5 g
  • Protein 30.5 g
  • Carbohydrates 2.3 g
  • Fiber 0.2 g

Other nutritional information:

  • very low in sugar
  • very high in niacin
  • high in selenium
  • high in vitamin B6

Is there a certain meal that you tend to fall into a rut with?

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