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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 287.2
  • Total Fat: 11.6 g
  • Cholesterol: 72.9 mg
  • Sodium: 545.8 mg
  • Total Carbs: 12.5 g
  • Dietary Fiber: 0.7 g
  • Protein: 30.8 g

View full nutritional breakdown of Chicken Saltimbocca---Low Cal Version calories by ingredient
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Chicken Saltimbocca---Low Cal Version

Submitted by: WANT2BEFITBY40

Introduction

This is delicious! We all loved it, including my 12 yr old and 3 yr old sons!

This is MY version of a recipe out of Better Homes and Gardens.
This is delicious! We all loved it, including my 12 yr old and 3 yr old sons!

This is MY version of a recipe out of Better Homes and Gardens.

Number of Servings: 4

Ingredients

    2 large chicken breasts, skin removed, cut in two halves each
    4 small, thinly sliced pieces of ham
    2 oz (or 4 thinly sliced pieces) Fire Jack Cheese
    1/2 c. chopped tomato
    1 oz shredded mozzarella cheese
    4 TB lite butter
    3/4 c. sliced mushrooms
    2 tsp garlic
    1/2 c. skim milk
    1/2 c. lite sour cream
    2 TB flour
    1/4 tsp paprika
    1/8 tsp nutmeg
    1/8 tsp pepper
    1/8 tsp salt

Directions

Rinse chicken. Pat dry. Using a meat tenderizer, flatten each piece of chicken. You should have 4 pieces, having cut the two breasts in half.

For each piece of chicken, lay a thin slice of ham on it, then the fire jack cheese, then a TB or so of tomato, then just a tsp of the mozzarella. Roll the piece of chicken as best you can, then pin it together with a toothpick. Once you've done this to all four, sprinkle with a little garlic salt, Cavendar's Greek seasoning, and lime pepper. (These are optional....since I didn't enter them in the nut. info.)
Arrange them in a casserole dish sprayed lightly with olive spray. Bake in a 375* oven for 25-30 min.

While cooking, in med. saucepan melt butter. Add mushrooms and garlic. Cook til tender. Remove from heat. In a bowl, mix the milk, sour creamn, flour, paprika, nutmeg, and 1/8 tsp pepper and 1/8 tsp salt. Add to sauce, return to low heat til bubbly. Pour on top of chicken once chicken is done.

(I almost didn't make the sauce, but I'm glad I did. It was delicious. And you could use evoo instead of butter, and omit salt if desired, to make it healthier.)

Number of Servings: 4

Recipe submitted by SparkPeople user WANNYBESKINNY36.






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