Ingredients

1 lb boneless chicken cutlets
1 tbs canola oil
1/8 teaspoon pepper
4 thin slices of Low Fat Swiss Cheese
4 Slices of Prosciutto (about 2 ½ oz)
1 cup of Classico Tomato Sauce
4 small fresh sage leaves
1 cup of eggbeaters
1/3 cup of Parmesan cheese
½ tsp of garlic
salt to taste
pepper to taste

Instructions

Preheat large saute’ pan on medium high 2-3 minutes.   Mix eggbeaters, Parmesan cheese, ½ tsp of garlic salt and pepper in large bowl.  Dip chicken cutlets into eggbeater mixture and place in heated saute’ pan.   Cook 3-4 minutes on one side. Turn chicken; reduce heat to medium and place one slice of the prosciutto on each cutlet and sprinkle with pepper; and one sage leaf and top with one slice of the cheese.  Cover and cook 3-4 more minutes or until internal temperature reaches 165 degrees F.  Use a meat thermometer to accurately ensure doneness.

Place tomato sauce in microwave-safe bowl.  Cover and microwave on High 3-4 minutes or until hot.  Spoon sauce onto serving plates, place chicken on sauce and serve.

Arugula Salad

Ingredients

2 Tbs cooked Turkey Bacon pieces
1 bag of baby arugula leaves (4-5 oz)
 ¼ cup roasted garlic almond slivers
2 tablespoons pre-diced onions
Low Fat Caesar Dressing or Balsamic Vinaigrette dressing

Instructions

Place all ingredients (except dressing) in salad bowl and gently mix.

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