Chicken Breasts Saltimbocca Style

Jane Whittaker


This is a delicious chicken dish. It comes from the Mable Hoffman's Crockery Cookery book.
Over the years I have tweaked it a little.
This is my go to cookbook for my slow cooker and had lots of recipies that I make all the time.

★★★★★ 3 votes
30 Min
5 Hr
Slow Cooker Crock Pot


6 large
boneless skinless chicken breasts
12 medium
slices deli ham
12 medium
slices swiss cheese
1/4 c
all purpose flour
1/4 c
grated parmesean cheese
1 tsp
1/2 tsp
dried parsley
1/2 tsp
black pepper
2 large
eggs, beaten
1 Tbsp
1/3 c
vegetable oil
1/2 c
white wine
10 1/2 oz
cream chicken soup
1/2 c
1 pkg
dry chicken gravy mix
cooked rice or egg noodles


1Pound chicken breasts until thin and you can stuff them with the ham and cheese. I use a gallon zip lock bag for this.
2Arrange 2 slices of ham on the chicken, then 2 slices of cheese on top of the ham.
3Roll the chicken up, tucking in both ends in while rolling.
4Secure with skewers or butchers twine.
5In a shallow pan combine the flour, parmesean cheese, salt, parsley, and pepper.
6In another bowl whip the eggs, and water together.
7Roll the chicken in the egg, then roll in the flour mixture.
8Refrigerate for at least one hour.
9Heat oil in fry pan and brown the chicken on all sides.
10Place chicken in a single layer in a slow cooker.
11In a bowl combine the cream of chicken soup, wine, 1/2 cup water, and gravy packet mix.
12Pour over chicken.
13Cover and cook on low for 4 to 5 hours.

About Chicken Breasts Saltimbocca Style

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