Recipe by Toby Jermain
I usually serve this with a Caesar salad and hot sourdough French bread for a fancy dinner. These are much easier to make than "real" chicken saltimbocca. The butter makes these very rich tasting, so two crepes per person usually makes a very filling dinner.
Top Review by Recipe Reader
I love this dish! Very nice combination of flavors. I used whole milk mozzarella, proscuitto in place of the ham, and some pre-made crepes that I defrosted. I made four crepes for two people and baked them in a 8 x 8 dish, which worked fine.(I had to squeeze them in a little.) It was pretty easy to make. I did skip the tomato and thought I would use it next time for a little moisture, since I did reduce the butter. We will be having this again. Thanks for posting.
- 1⁄2 cup freshly grated parmesan cheese
- 1 cup seasoned dry bread crumb
- salt & freshly ground black pepper
- 1⁄2 lb butter, melted
- 12 slices cooked ham, thin (about 1/8"x 2"x4")
- 12 slices mozzarella cheese (about 1/4"x1"x4")
- 12 cooked crepes (7 or 8" in diameter)
- 1 cup diced cooked chicken
- 2 large plum tomatoes, seeded and chopped
- seasoning salt or poultry seasoning
Directions See How It's Made
- Combine Parmesan cheese, breadcrumbs, and salt and pepper to taste in a shallow bowl, place melted butter in small bowl, and set conveniently by work area.
- Place a slice of ham and a slice of cheese on each crepe.
- Top with a little diced chicken and chopped tomato, and sprinkle generously with seasoned salt or poultry seasoning (seasoned salt is actually best).
- Roll up crepes, folding in ends as you go.
- Dip each rolled crepe in butter, then in bread crumb mixture, pressing on breadcrumbs to make them adhere.
- Place in a shallow baking dish.
- Drizzle with any remaining butter and sprinkle with remaining crumbs.
- Bake at 350 degrees F for 30-40 minutes or until heated through and lightly browned on top.