Chicken Saltimbocca Crepes

"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."
 
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photo by Recipe Reader photo by Recipe Reader
photo by Recipe Reader
Ready In:
1hr 10mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
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RECIPE SUBMITTED BY

I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree. During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels. My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there. We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack. My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
 
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