Orange Dijon Chicken Saltimbocca

4 Servings

4 boneless chicken breast halves
4 sl prosciutto
4 sl mozzarella cheese
1 T olive oil
1 cn cream of chicken
Dijon soup
3/4 c orange juice
1 T fresh sage (or 1 teaspoon dry), Chopped
rubbed sage
1/2 c Mandarin orange segments Drained

Cut lengthwise pocket in each chicken breast. Stuff each with 1 slice prosciutto and 1 slice cheese. Heat oil in skillet.
Add chicken and cook until browned.
Add soup, orange juice and sage. Heat to a boil. Cover and cook over low heat 5 minutes or until done.
Add orange segments. Heat through. Serves 4.