A QUICK AND EASY RECIPE YOU’LL LOVE

I'm a little more proud of this picture than I should be as my little point and shoot camera requires no skills. I just love the colors of this dish.

Our local grocer showcases weekly recipes using the items that are on sale that week. There is a booth set up where a store employee makes the recipes and then dishes out samples. Over the last couple of years I have struck up somewhat of a friendship with the woman who runs the booth at my store. I look forward to sampling the weekly recipe and chatting with her about her cooking techniques and how I might improvise the recipe. (I have a hard time following recipes exactly as they are written.) This week's recipe was so good, so fast and relatively inexpensive that I thought I would share it with you. Next time you're short on time but want something good for your family or even company, try out this recipe. You won't regret it. Chicken Saltimbocca (translates to: Leap in the Mouth) Ingredients: 1/4 cup flour 1 lb boneless chicken cutlets I used the individually frozen thin sliced chicken breast because I already had them in my freezer. 1 tablespoon canola oil 4 slices prosciutto (about 2 1/2 oz) 1/8 teaspoon pepper 4 small fresh sage leaves (rinsed) Any herb will do here. I did use the sage and it was delicious but you only need four leaves and now every meal this week will have to be seasoned with sage so it doesn't go to waste. 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.

	Arugula Salad
	Ingredients: 1 bag baby arugula leaves (4–5 oz) This would be good with any dark green or mix of greens. 1/4 cup roasted garlic almonds I used unsalted whole almonds and chopped them myself because I already had them in my pantry. 2 tablespoons cooked bacon pieces I bought the pre-cooked bacon. MHS felt didn't care for the smoky, salty flavor it added to the salad. I made the salad again the next day without the bacon and he liked it much better. 2 tablespoons pre-diced onions I used a red onion and chopped it myself. How hard is it to chop an onion? 2 tablespoons Caesar dressing I used Paul Newman's and it is very good. I don't think it really tastes too much like Caesar but instead a really good Italian dressing. But that's just me. I added a side of high fiber multi-grain linguini and garlic bread. What's your go-to recipe when you need something fast?