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


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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

How to Make Chicken Breasts Saltimbocca Style


  • 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.

Printable Recipe Card

About Chicken Breasts Saltimbocca Style

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

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