Chicken Saltimbocca

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This recipe is from Allergy-Free Cookbook by many authors. This is one of the best chicken recipes I've tried! It was relatively easy and tastes amazing.

Chicken Saltimbocca: Dairy, eggs, soy, nuts, fish, and wheat free.

Makes 4 servings.

Ingredients:

• 1/4 cup fresh basil leaves, coarsely chopped
• 2 tablespoons chopped fresh chives
• 2 teaspoons extra virgin olive oil
• 1 clove garlic, minced (1/2 teaspoon)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried sage
• 4 boneless skinless chicken breasts
• 2 slices smoked ham, cut in half
• 1/2 cup chicken broth
• 1 cup pasta sauce (check labels for soy)

1. Combine basil, chives, oil, garlic, oregano and sage in a small bowl.
2. Lightly pound chicken breasts between 2 pieces of plastic wrap with flat side of meat mallet to 1/2 - 1/4 inch thickness.
3. Spread one quarter of herb mixture over each chicken breast.
4. Place ham slice over herb mixture; roll up to enclose filling. Secure with toothpicks.
5. Spray medium nonstick skillet with cooking spray (watch out for soy). Heat skillet over medium-high heat. Cook chicken breasts, seam side up, 2 to 3 minutes or until browned. Turn chicken; cook 2 to 3 minutes or until browned on all sides (Repeat turning to brown all sides). Add broth; reduce heat to medium-low. Cover and simmer 20 to 25 minutes or until chicken is cooked through.
6. Remove chicken to cutting board, leaving liquid in skillet. Let chicken cool 5 minutes. Add pasta sauce to skillet; cook over medium-low heat 2 to 3 minutes or until heated through, stirring occasionally.
7. Remove toothpicks from chicken and cut crosswise into slices. Serve chicken topped with pasta sauce.