Chicken Saltimbocca - Carolina Country

Chicken Saltimbocca

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Chicken Saltimbocca


  • 6 boneless skinless chicken breast halves
  • 6 thin slices deli ham
  • 6 slices Swiss cheese
  • ¼ cup all-purpose flour
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons vegetable oil
  • 1 can (10¾ ounces) condensed cream of chicken soup, undiluted
  • ½ cup dry white wine or chicken broth
  • Hot cooked rice


  1. Flatten chicken to ¼ inch thickness. Top each piece with a slice of ham and cheese. Roll up tightly; secure with toothpicks. In a shallow bowl, combine the flour, Parmesan cheese, salt and pepper. Roll chicken in flour mixture; refrigerate for 1 hour.

  2. In a skillet, brown roll-ups in oil on all sides; transfer to a 3-quart slow cooker. Combine the soup and wine or broth; pour over chicken. Cover and cook on low for 4–5 hours or until a meat thermometer reads 170 degrees. Remove roll-ups and stir sauce. Serve with rice.

Recipe courtesy of

Taste of Home magazine

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