Chicken Breasts, Saltimbocca Style
- Number of Servings: 6
Ingredients
6 boneless skinless chicken breast halves6 small slices ham6 small slices swiss cheese1/4 cup grated parmesan cheese1 teaspoon salt1/2 teaspoon ground dried sage1/4 teaspoon pepper1/3 cup vegetable oil1 (10.5 oz) can condensed cream of chicken soup1/2 cup dry white wine1/4 cup cornstarch1/4 cup water
Pound chicken breast halves until thin between two sheets of waxed paper or foil. Place a slice of ham and cheese on each chicken piece. Roll up and tuck ends in; secure with small skewers or wooden picks. Combine flour, Parmesan cheese, salt, sage and pepper in a shallow bowl. Coat chicken rolls in flour mixture. Refrigerate chicken at least 1 hour.
In a large skillet, heat oil over medium heat. Add chicken rolls and cook, turning, until browned on all sides. Place browned chicken in a slow cooker. Combine soup and wine and pour over chicken rolls. Cover and cook on LOW for 4 to 5 hours or until chicken is tender. Turn control to HIGH. In a small bowl, dissolve cornstarch in water; stir into cookin juices in cooker. Cover and cook on HIGH 10 minutes. Serve with hot rice
Number of Servings: 6
Recipe submitted by SparkPeople user THATGIRL42769.
In a large skillet, heat oil over medium heat. Add chicken rolls and cook, turning, until browned on all sides. Place browned chicken in a slow cooker. Combine soup and wine and pour over chicken rolls. Cover and cook on LOW for 4 to 5 hours or until chicken is tender. Turn control to HIGH. In a small bowl, dissolve cornstarch in water; stir into cookin juices in cooker. Cover and cook on HIGH 10 minutes. Serve with hot rice
Number of Servings: 6
Recipe submitted by SparkPeople user THATGIRL42769.
Nutritional Info Amount Per Serving
- Calories: 456.3
- Total Fat: 23.7 g
- Cholesterol: 115.4 mg
- Sodium: 1,084.6 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 0.7 g
- Protein: 41.0 g