Chicken Saltimbocca

I have been so busy working on my Christmas gifts that cooking has taken, well, a back burner. Meals this week have to be fast and easy. So naturally I resorted to my Publix Aprons recipes. I had everything in the house and this meal came together and was on the table within 30 minutes.

CHICKEN SALTIMBOCCA

1/4 cup flour

1 pound boneless chicken cutlets

1 Tbsp canola oil

4 slices prosciutto (about 2 1/2 oz)

1/8 tsp pepper

4 small sage leaves

4 thin slices Swiss cheese

1 cup tomato basil pasta sauce, warmed

Preheat large saute pan 2-3 minutes. Place flour in shallow bowl. Dip chicken in flour, coating both sides, then shake off excess flour.

Place oil in pan, add chicken. Cook 3-4 minutes on on side.

Turn chicken; reduce heat to medium. Place one prosciutto slice on each cutlet and sprinkle with epper; add one sage leaf and top with one cheese slice. Cover and cook 3-4 more minutes until chicken is done.

Spoon sauce onto serving plates, place chicken on sauce, serve (I cooked some linguine and serve the sauce and chicken on top).

ARUGULA SALAD

1 bag arugula (4-5 oz)

1/4 cup sliced almonds

2 Tbsp cooked bacon pieces

2 Tbsp diced onions

2 Tbsp Caesar dressing

Mix all ingredients (except dressing) and then toss with dressing.