Chicken Breasts Saltimbocca

Chicken Breasts Saltimbocca


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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Nutrition

Ingredients