Chicken Saltimbocca

Cooking Instructions

In a small bowl blend together the basil, chives, oil, garlic, oregano and sage and pound the chicken breast lightly with the flat side of meat mallet between 2 pieces of plastic wrap until the chicken is 1/2- to 3/4-inch thick.

Take the herb mixture and spread 1/4 of it over each chicken breast, place 1 ham slice over the herb mixture on the chicken and roll up the meat so that the filling is enclosed and secure the roll ups with toothpicks.

Take a medium nonstick skillet and spray with cooking spray, then heat the skillet over medium-high heat, cooking the chicken breasts so that the seams are up for 2 to 3 minutes or until the chicken has browned.

Turn the chicken over and cook it for an additional 2 to 3 minutes or until it has browned and then add the chicken broth to the skillet reducing the heat and allowing it to simmer covered for 20 to 25 minutes of until the chicken has become cooked through.

Remove the chicken from the skillet, leaving the liquid, onto a cutting board and let the chicken cool for 5 minutes. Add the spaghetti sauce t the skillet and let it cook for 2 to 3 minutes or until it is heated through over medium-low heat making sure to occasionally stir the sauce.

Take the chicken, removing the toothpicks, and cut it into slices crosswise. Take individual plates or a large serving platter and place the spaghetti squash on top, arranging the chicken slices around the spaghetti squash and topping with the spaghetti sauce and serve.