Chicken Breasts Saltinbocca Style

Jane Whittaker


This is one of my go to's and comes from the Mable Hoffman's Crockery Cookbook.
I have of course tweaked it a little over the years.
The gravy is delish over mashed po's or hot buttered noodles

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20 Min
5 Hr
Slow Cooker Crock Pot


6 large
chicken breasts
6 medium
thin slices deli ham
6 slice
swiss cheese
1/4 c
all purpose flour
1 tsp
1 tsp
each dried parsley, sage, onion and garlic powder
1/3 c
grated parmesean cheese
1/3 c
vegetable oil
1 can(s)
10 1/2 oz condensed cream of chicken soup
1/2 c
white wine, i like chardonnay here.
1/4 c
1/4 c
cold water


Step 1 Direction Photo

1Pound out the chicken breasts thin enough to go around the ham and swiss cheese filling. I like to use a zip lock bag for this.

Step 2 Direction Photo

2Place a piece of ham and a piece of cheese on each chicken breast and roll up, tucking in the ends first. Secure the rolls in several places with butchers twine.

Step 3 Direction Photo

3In a shallow plate combine the flour, parmesean, salt, sage, parsley, onion and garlic powders

Step 4 Direction Photo

4Coat chicken rolls in flour and refrigerate at least 1 hour.

Step 5 Direction Photo

5Heat oil and brown chicken on all sides.

Step 6 Direction Photo

6Mix the cream of chicken soup and wine together.

7Place chicken rolls in slow cooker(I line mine with a disposable liner for easy clean) up

Step 8 Direction Photo

8Pour the soup wine mixture over rolls, close the lid and cook on low for 5 hours.

9Remove chicken and keep warm. Turn slow cooker to high. Mix the water and cornstarch together and stir into the chicken cooking liquid. Cook for 10 minutes, or until thickened.

10Serve over mashed po's, rice, or hot buttered noodles.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American