Chicken Breasts Saltimbocca

Total Time
Prep 1 hr
Cook 6 hrs

Ingredients Nutrition


  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.
Most Helpful

5 5

I don't usually make recipes with canned soups, but this sounded so good I had to try it. We loved these and DH has been asking me to make them for about a month now, so I made them tonight and he was so happy. He just about inhaled them when dinner was ready! Served with Lemon Rice it was an awesome meal!

5 5

Oh yum!...although I didn't make it exactly as ordered. I like crunch more than moist and tender, so made it as specified through the browning of the chicken rolls ... then continued sauteeing on the stovetop for another half-hour/45 minutes..or so. I turned them often enough to make them crispy and golden-brown. Just delicious! Crunchy, savory wonderful. Thanks for posting!

5 5

This was really good. I, too, used sherry, and I think it gave it a nice nutty flavor. This is a recipe I could assemble ahead of time and make in the RV, where crockpotting is so handy! Thanks for posting!