chicken breasts saltimbocca style
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.
prep time
30 Min
cook time
5 Hr
method
Slow Cooker Crock Pot
yield
4 serving(s)
Ingredients
- 6 large boneless skinless chicken breasts
- 12 medium slices deli ham
- 12 medium slices swiss cheese
- 1/4 cup all purpose flour
- 1/4 cup grated parmesean cheese
- 1 teaspoon salt
- 1/2 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- 1 tablespoon water
- 1/3 cup vegetable oil
- 1/2 cup white wine
- 10 1/2 ounces cream chicken soup
- 1/2 cup water
- 1 package dry chicken gravy mix
- - cooked rice or egg noodles
How To Make chicken breasts saltimbocca style
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Step 1Pound chicken breasts until thin and you can stuff them with the ham and cheese. I use a gallon zip lock bag for this.
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Step 2Arrange 2 slices of ham on the chicken, then 2 slices of cheese on top of the ham.
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Step 3Roll the chicken up, tucking in both ends in while rolling.
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Step 4Secure with skewers or butchers twine.
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Step 5In a shallow pan combine the flour, parmesean cheese, salt, parsley, and pepper.
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Step 6In another bowl whip the eggs, and water together.
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Step 7Roll the chicken in the egg, then roll in the flour mixture.
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Step 8Refrigerate for at least one hour.
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Step 9Heat oil in fry pan and brown the chicken on all sides.
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Step 10Place chicken in a single layer in a slow cooker.
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Step 11In a bowl combine the cream of chicken soup, wine, 1/2 cup water, and gravy packet mix.
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Step 12Pour over chicken.
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Step 13Cover and cook on low for 4 to 5 hours.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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