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Wednesday, February 16, 2011

RECIPE: Chicken Saltimbocca

Jump in the mouth!

The Italian translation of saltimbocca reads very clearly "jump in the mouth"... and the taste certainly will. This traditional European dish, often made with veal, includes the combination of prosciutto, provolone cheese, and sage. These strong flavors will combine and JUMP in your mouth.... GOOD STUFF!

6 boneless chicken breasts
12 slices of provolone cheese
12 slices of prosciutto
1 teaspoon sage
2 teaspoons salt
2 teaspoons black pepper
1/2 cup flour
1/2 cup grated Parmesan cheese
2 cans of condensed cream of mushroom soup

  • butterfly cut each breast into two thin pieces, pound to a thickness of 1/4 - 1/3 inch
  • place 1 slice of prosciutto and 1 slice of provolone on each breast
  • roll cutlet and secure with toothpicks
  • in a bowl, combine flour, Parmesan, salt, and pepper
  • coat chicken in flour mixture (hang on to the remaining flour mixture)
  • heat oil in skillet (medium/high heat)
  • brown chicken rolls on each side
  • place rolls in slow cooker
  • cover chicken rolls with soup and sage
  • cook on LOW for 6 hours, remove chicken
  • add 3 or 4 tablespoons of the leftover flour mixture into the sauce to thicken
  • serve with pasta (farfalle?!?)
  • ENJOY!

1 comment:

  1. Yummy this sounds great thanks for sharing I love the slow cooker :)



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