| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
- 1 egg, slightly beaten
- 3/4 cup Italian seasoned dry bread crumbs
- 2 ounces thinly sliced prosciutto or deli boiled ham
- 1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
- 4 ounces fresh mozzarella cheese, thinly sliced
- 8 ounces spaghetti, cooked and drained
Instructions
- Preheat oven to 400degrees.
- Dip chicken in egg, then bread crumbs, coating well. Arrange chicken in 13 x 9-inch baking dish.
- Bake 20 minutes. Top chicken with prosciutto, then 1-1/2 cups pasta sauce. Top with mozzarella cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve over hot spaghetti tossed with remaining heated sauce. Sprinkle, if desired, with parmesan cheese shavings.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 625 |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 53 g |
| Cholesterol | 179 mg |
| Sodium | 814 mg |
Reviews
This dish was very simple to make. Very similar to chicken parmesan, but with prosciutto. I added fresh garlic, fresh basil, 1 can petite diced tomatoes, and chopped mushrooms to the sauce to give it a bit more flavor. My husband and I both enjoyed it!