Chicken Breasts Saltimbocca

Total Time
1 hr
6 hrs
Skip to Next Recipe




  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.