Chicken Saltimbocca

Mains

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Servings: 6

Ingredients

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

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.
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