Chicken Breasts~ Saltimbocca Style Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3: Whole chicken breasts --,
Skinned & boned,
6 small: Slices ham,
6 small: Slices swiss cheese,
1/4 cup: Flour,
1/4 cup: Grated parmesan cheese,
1 tsp: Salt,
1/2 tsp: Powdered sage,
1/4 tsp: Pepper,
1/3 cup: Salad oil,
10 1/2 ounce: Can condensed cream of,
Chicken soup,
1/2 cup: Dry white wine,
Directions:
Cut each boned chicken breast in half; pound until thin between two
sheets of waxed paper or foil. Place slice of ham and cheese on each
piece of chicken. Roll up and tuck ends in; secure with small skewer
or toothpick. Dip chicken rolls into mixture of flour, Parmesan
cheese, salt, sage, and pepper. Save any leftover flour mixture.
Chill chicken for at least one hour. In large skillet or pot with
browning unit, heat oil and saute chicken on all sides. Place
browned chicken in slow-cooking pot; add soup mixed with wine. Cover
and cook on low for 4 to 5 hours. Turn control to high. Thicken with
leftover flour dissolved in a small amount of water. Cook on high for
10 minutes. Serve with hot rice.
Recipe By :
From: Terri Woltmon
Date: 04-15-94 (20:09) Number: 208 From Neds Opus
Date: 04-15-94 (20:09) Num (4) Cooking
Source from luhu.jp
sheets of waxed paper or foil. Place slice of ham and cheese on each
piece of chicken. Roll up and tuck ends in; secure with small skewer
or toothpick. Dip chicken rolls into mixture of flour, Parmesan
cheese, salt, sage, and pepper. Save any leftover flour mixture.
Chill chicken for at least one hour. In large skillet or pot with
browning unit, heat oil and saute chicken on all sides. Place
browned chicken in slow-cooking pot; add soup mixed with wine. Cover
and cook on low for 4 to 5 hours. Turn control to high. Thicken with
leftover flour dissolved in a small amount of water. Cook on high for
10 minutes. Serve with hot rice.
Recipe By :
From: Terri Woltmon
Date: 04-15-94 (20:09) Number: 208 From Neds Opus
Date: 04-15-94 (20:09) Num (4) Cooking
Source from luhu.jp
Tags
Poultry