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Chicken Saltimbocca Recipe

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This recipe for Chicken Saltimbocca is from Chi Am Circle Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 chicken breasts
12 paper thin slices boiled ham
1/4 lb Monterey Jack or Provolone cheese
1/4 cup flour
1 egg, lightly beaten
1/4 cup fine dry bread crumbs
2 Tbsp grated Romaine /parmesan cheese
1 T cornstarch blended with water
1/4 tsp each, garlic salt and dried tarragon, crumbled
4 Tbsp butter or margarine
1/2 cup regular strength chicken broth
1/2 cup dry sherry
Directions:
Directions:

1. Bone chicken breasts and remove skin. Place a slice of prosciutto and thin slice of cheese on the underside of each chicken breast and roll up lengthwise. Skewer with a toothpick.

2. Dip chicken rolls in flour to coat, shake off excess, then dip in beaten egg, drain briefly, and roll in crumbs mixed with cheese, garlic salt, and tarragon.

3. Brown chicken rolls in butter in a large frying pan, turning to brown all sides.

4. Transfer to a baking dish and pour in chicken broth and Sherry. (You can prepare ahead to this point).

5. Bake uncovered in a 350° oven for 30 minutes (40 minutes if refrigerated), or until meat is white at center.

Lift the chicken out onto a serving platter and keep warm. Drain juices into a small saucepan, bring to a boil, and blend in the paste of cornstarch and water; stirring constantly, cook until thickened . Spoon sauce over the chicken rolls.

Makes 8-10 Servings
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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