Chicken Breasts Saltimbocca |
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Prep Time: 60 Minutes Cook Time: 360 Minutes |
Ready In: 420 Minutes Servings: 6 |
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Ingredients:
6 boneless skinless chicken breast halves |
6 small ham slices |
6 slices small swiss cheese |
1/4 cup all-purpose flour |
1/4 cup parmesan cheese, grated |
1 teaspoon salt |
1/2 teaspoon dried sage, ground |
1/4 teaspoon pepper |
1/3 cup vegetable oil |
1 (10 1/2 ounce) can condensed cream of chicken soup |
1/2 cup dry white wine |
1/4 cup cornstarch |
1/4 cup water |
to taste rice, cooked |
Directions:
1. Pound chicken breast halves until thin between two sheets of waxed paper or foil.
2. Place a slice of ham and cheese on each chicken piece. Roll up and tuck ends in; secure with small skewers or wooden picks.
3. Combine flour, Parmesan cheese, salt, sage and pepper in a shallow bowl.
4. Coat chicken rolls in flour mixture. Refrigerate chicken at least 1 hour.
5. In a large skillet, heat oil over medium heat. Add chicken rolls and cook, turning, until browned on all sides.
6. Place browned chicken in a slow cooker.
7. Combine soup and wine and pour over chicken rolls.
8. Cover and cook on LOW 4 to 5 hours or until chicken is tender.
9. Turn control to HIGH.
10. In a small bowl, dissolve cornstarch in water; stir into cooking juices in cooker.
11. Cover and cook on HIGH 10 minutes.
12. Serve with hot rice.
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