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Chicken - Chicken Breasts-Saltimbocca Style Recipe

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This recipe for Chicken - Chicken Breasts-Saltimbocca Style, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, September 8, 2007


6 chicken breasts halves, skinned and boned
6 small ham slices
6 small slices Swiss cheese
1/2 cup flour
1/2 cup Parmesan cheese, grated
1 teaspoon salt
½ teaspoon powdered sage
¼ teaspoon pepper
1/3 cup vegetable oil
2 - 3 cans cream of chicken soup
½ cup dry white wine
Optional: 1 - 10-ounce box frozen chopped spinach, thawed

Pound chicken breast until thin between plastic wrap or waxed paper (cut breast horizontally if too thick). Place slice of ham and Swiss cheese on each piece of chicken. Roll up and tuck ends in; secure with small skewer or toothpick. Dip chicken rolls into mixture of flour, Parmesan cheese, salt, sage and pepper. Save any left over flour mixture. Chill chicken for at least 1 hour. In large skillet or pot heat oil and sauté chicken on all sides. Place browned chicken in crock pot; add soup mixed with wine. Cover and cook on low for 4 to 5 hours. Turn control to high. Thicken with leftover flour dissolved in small amount of water. Cook on high for 10 minutes. Serve over rice or noodles. May double recipe and use larger crock pot.
Optional: If you use spinach, squeeze to remove excess water. Season with salt and pepper; add 1 tablespoon olive oil. Put a thin layer of spinach mixture on top of the ham slice.




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