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

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!

ImKerri May 23, 2010

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!

BarbryT January 31, 2008

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!

Outta Here January 28, 2007

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