Chicken Breasts Saltimbocca

Name: Chicken Breasts Saltimbocca
Prep time: 1 h
Cook time: 6 h
Total time: 7 h
Yield: 6 serving(s)
Ingredients: 6 boneless skinless chicken breast halves; 6 small ham slices; 6 slice small swiss cheese; 59.14 ml all-purpose flour; 59.14 ml parmesan cheese, grated; 4.92 ml salt; 2.46 ml dried sage, ground; 1.23 ml pepper; 78.78 ml vegetable oil; 297.66 g can condensed cream of chicken soup; 118.29 ml dry white wine; 59.14 ml cornstarch; 59.14 ml water; 0 to taste rice, Cooked

Submitted by *OzMan*

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photo by BarbryT

Ready In:: 7hrs
Ingredients:: 14
Serves:: 6

ingredients

6 boneless skinless chicken breast halves
6 small ham slices
6 slice small swiss cheese
59.14 ml all-purpose flour
59.14 ml parmesan cheese, grated
4.92 ml salt
2.46 ml dried sage, ground
1.23 ml pepper
78.78 ml vegetable oil
297.66 g can condensed cream of chicken soup
118.29 ml dry white wine
59.14 ml cornstarch
59.14 ml water
0 to taste rice, Cooked

directions

Pound chicken breast halves until thin between two sheets of waxed paper or foil.
Place a slice of ham and cheese on each chicken piece. Roll up and tuck ends in; secure with small skewers or wooden picks.
Combine flour, Parmesan cheese, salt, sage and pepper in a shallow bowl.
Coat chicken rolls in flour mixture. Refrigerate chicken at least 1 hour.
In a large skillet, heat oil over medium heat. Add chicken rolls and cook, turning, until browned on all sides.
Place browned chicken in a slow cooker.
Combine soup and wine and pour over chicken rolls.
Cover and cook on LOW 4 to 5 hours or until chicken is tender.
Turn control to HIGH.
In a small bowl, dissolve cornstarch in water; stir into cooking juices in cooker.
Cover and cook on HIGH 10 minutes.
Serve with hot rice.

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Reviews

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
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
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
Delicious! Moist and fragrant. I used sherry instead of white wine and I served with noodles.

SaraFish