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chicken breasts saltinbocca style

(1 rating)
Recipe by
Jane Whittaker
Massena (now in FL), NY

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

(1 rating)
yield 4 serving(s)
prep time 20 Min
cook time 5 Hr
method Slow Cooker Crock Pot

Ingredients For chicken breasts saltinbocca style

  • 6 lg
    chicken breasts
  • 6 md
    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
    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

How To Make chicken breasts saltinbocca style

  • 1
    Pound 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.
  • 2
    Place 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.
  • 3
    In a shallow plate combine the flour, parmesean, salt, sage, parsley, onion and garlic powders
  • 4
    Coat chicken rolls in flour and refrigerate at least 1 hour.
  • 5
    Heat oil and brown chicken on all sides.
  • 6
    Mix the cream of chicken soup and wine together.
  • 7
    Place chicken rolls in slow cooker(I line mine with a disposable liner for easy clean) up
  • 8
    Pour the soup wine mixture over rolls, close the lid and cook on low for 5 hours.
  • 9
    Remove 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.
  • 10
    Serve over mashed po's, rice, or hot buttered noodles.

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