4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1 egg, slightly beaten
1/4 cup all-purpose flour
1/4 tsp. salt
1/4 tsp. ground black pepper
1 Tbsp. Bertolli® Extra Virgin Olive Oil
1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
4 thin slices prosciutto [or deli boiled ham]
4 ounces fresh mozzarella cheese, sliced
Dip chicken in egg, then flour combined with salt and pepper until evenly coated.
Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and brown chicken, turning once, about 8 minutes. Remove chicken and set aside.
Stir Sauce into same skillet and cook 2 minutes.
Meanwhile, evenly top chicken with prosciutto and mozzarella. Return chicken to skillet. Reduce heat to low and simmer covered 5 minutes or until chicken is thoroughly cooked and cheese is melted. Serve, if desired, over hot cooked vermicelli.