Ingredients
1/4 cup flour
1 lb boneless chicken cutlets
1 tablespoon canola oil
4 slices prosciutto (about 2 1/2 oz)
1/8 teaspoon pepper
4 small fresh sage leaves (rinsed)
4 thin slices Swiss cheese
1 cup specialty tomato basil pasta sauce

Steps
1. Preheat large sauté pan on medium-high 2–3 minutes. Place flour in shallow bowl. Dip chicken in flour, coating both sides, then shaking off any excess (wash hands).
2. Place oil in pan; swirl to coat. Add chicken (wash hands); cook 3–4 minutes on one side.
3. Turn chicken; reduce heat to medium. Place one slice of the prosciutto on each cutlet and sprinkle with pepper; add one sage leaf and top with one slice of the cheese. Cover and cook 3–4 more minutes or until internal temperature reaches 165°F. Use a meat thermometer to accurately ensure doneness.
4. Meanwhile, place pasta 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.

CALORIES (per 1/4 recipe) 340kcal; FAT 15g; CHOL 100mg;
SODIUM 790mg; CARB 10g; FIBER 1g; PROTEIN 37g;
VIT A 10%; VIT C 15%; CALC 6%; IRON 10%

Ingredients
1 bag baby arugula leaves (4–5 oz)
1/4 cup roasted garlic almonds
2 tablespoons cooked bacon pieces
2 tablespoons pre-diced onions
2 tablespoons Caesar dressing

Steps
1. Place all ingredients (except dressing) in salad bowl.
2. Add dressing; toss and serve.

CALORIES (per 1/4 recipe) 100kcal; FAT 9g; CHOL 5mg;
SODIUM 210mg; CARB 3g; FIBER 1g; PROTEIN 3g;
VIT A 15%; VIT C 8%; CALC 6%; IRON 4%