Chicken Saltimbocca


  • 4 thinly sliced boneless, skinless chicken breast halves (about 1-1/4 lbs.)
  • 4 thin slices prosciutto [or deli boiled ham]
  • 4 thin slices provolone cheese
  • 3/4 tsp. dried sage, crushed (optional)
  • 1/4 tsp. garlic powder
  • 2 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 1 jar Bertolli® Tomato & Basil Sauce


  1. Season chicken, if desired, with salt and ground black pepper. Evenly top each chicken breast half with prosciutto, provolone, sage and garlic powder; roll up and secure with wooden toothpicks. Melt Spread in 12-inch nonstick skillet over medium-high heat and brown chicken. Stir in Bertolli® Tomato & Basil Sauce. Bring to a boil over high heat. Reduce heat to low and simmer covered 12 minutes or until chicken is thoroughly cooked. Remove toothpicks. Serve, if desired, with hot cooked pasta.