Saltimbocca-Style Chicken
Chicken filets pounded thin, rolled around ham and cheese with sage, breaded in Parmesan flour, browned, then slow-cooked in cream of chicken soup and white wine.
ItalianChickenIntermediate300 minBy Northstar
Ingredients
Servings
4
- 6 chicken breast fillets
- 6 slice ham
- 6 slice Swiss or provolone cheese
- 0.3 cup flour
- 0.3 cup grated Parmesan cheese
- 1 tsp salt
- 1 tsp dried sage
- 0.3 tsp black pepper
- 0.3 cup oil
- 1 can cream of chicken soup
- 0.5 cup dry white wine
Instructions
- 1
Pound chicken fillets thin between waxed paper. Place a slice of ham, then cheese on each. Roll and tuck ends; secure with toothpick.
- 2
Combine flour, Parmesan, salt, sage, and pepper. Dredge chicken rolls in mixture. Chill at least 1 hour.
- 3
Heat oil in a skillet; brown chicken rolls on all sides.
- 4
Place in slow cooker. Mix soup with wine; pour over chicken.
- 5
Cover and cook on LOW for 4 to 5 hours. Thicken sauce with flour dissolved in water if desired.