Chicken Saltimbocca
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Chicken Saltimbocca

Prep: 10 minutes
Cook/Broil: 10 minutes • Serves: 4

1/2 (16-ounce) box spaghetti
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Nonstick cooking spray
4 thin-sliced chicken breasts
1/2 cup less-sodium chicken broth
4 slices fresco prosciutto
4 slices pre-sliced fresh mozzarella cheese, halved crosswise
Halved cherry tomatoes and chopped fresh basil for garnish (optional)

1. Prepare spaghetti as label directs; drain. Return spaghetti to saucepot; toss with lemon juice, oil, salt and pepper. Makes 4 cups.

2. Heat large oven-safe skillet over medium-high heat; spray with cooking spray. Add chicken; cook 3 minutes or until browned, turning once. Reduce heat to medium-low and add broth; top chicken with prosciutto and cheese, tearing prosciutto into pieces to cover chicken. Cover and cook 3 minutes or until internal temperature of chicken reaches 165° and cheese is melted.

3. Adjust oven rack about 8 inches from source of heat; preheat broiler to high. Broil chicken in skillet 2 minutes or until cheese is browned and bubbly.

4. Serve spaghetti topped with chicken drizzled with cooking liquid remaining in skillet and garnished with tomatoes and basil, if desired.

Approximate nutritional values per serving (1 piece chicken, 1 cup spaghetti):
528 Calories, 20g Fat (7g Saturated), 95mg Cholesterol,
719mg Sodium, 43g Carbohydrates, 2g Fiber, 42g Protein