Chicken Saltimbocca

Ingredients

• 1  eggs beaten
• 3 Tbsp flour 
• 8  sage leaves fresh
• 1 clove garlic minced
• 1 cup italian* five cheese blend shredded kraft finely
• 0.8 cup panko bread crumbs 
• 4 slices pancetta thin
• 1 lb chicken breasts boneless skinless
• 3 Tbsp tuscan house dressing italian divided kraft

Equipment

• bowl
• oven
• baking pan

Directions

1. Heat oven to 350F.
2. Pound chicken to 1/4-inch thickness. Top with prosciutto and sage; sprinkle evenly with cheese.
3. Roll up tightly, starting at 1 short end of each.
4. Mix bread crumbs, 2 Tbsp. dressing and garlic in medium bowl.
5. Place flour and egg in separate bowls. Coat each chicken roll-up with flour, egg and crumb mixture; place in 12x8-inch baking dish.
6. Drizzle with remaining dressing.
7. Bake 32 to 35 min. or until chicken is done (165F).