Baked Chicken Saltimbocca

Wow, that's really kind of a non-descript picture, isn't it?

This is my chicken before I stuck it in the oven. Whoot. I've finally gotten into the habit of keeping my camera in the kitchen, now I need to get in the habit of taking pictures! This is the only picture I have of this dish, which is sooo yummy looking (you'll just have to trust me).  

Baked Chicken Saltimbocca (serves 4-8)

4 boneless, skinless chicken breasts
1 cup flour
1-2 eggs, lightly beaten
1 cup breadcrumbs
pinch each of salt and pepper
1/2 tsp dried oregano
1/2 tsp dried parsley
1 1/2 - 2 cups pasta sauce (either storebought or homemade marinara style)
8 thin slices proscuitto
8 slices fresh mozzarella
1 lb spaghetti, cooked and drained
Parmesan for grating (optional)

Preheat oven to 400 degrees F.

Put the flour, eggs, and breadcrumbs in three separate shallow bowls or plates. Mix the salt and pepper, oregano and parsley into the breadcrumbs.

Coat the chicken breasts in the flour, dip in the egg, and coat in the breadcrumbs. Place the breasts in a large baking dish and pop in the oven for 25 minutes.

Remove the chicken from the oven, and layer 2 slices of proscuitto over each breast. Pour the pasta sauce over the entire dish, and layer the mozzarella on top. Stick it back in the oven for about 10 minutes, letting the cheese get all gooey and the sauce heat up.

To serve, place a bit of spaghetti on a plate and put a saucy, cheesy chicken breast on top. Sprinkle with grated Parmesan if desired.

How hungry you and your companions are, and how large the chicken breasts are will determine how many servings you get. When I made this the other night, the chicken breasts were huge (we're talking Dolly-huge), and one per person was really too much. Two chicken breasts with some pasta fed a family of four. You could easily cut the breasts in half and double your servings.