chicken breasts saltinbocca style
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
prep time
20 Min
cook time
5 Hr
method
Slow Cooker Crock Pot
yield
4 serving(s)
Ingredients
- 6 large chicken breasts
- 6 medium thin slices deli ham
- 6 slices swiss cheese
- 1/4 cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon each dried parsley, sage, onion and garlic powder
- 1/3 cup grated parmesean cheese
- 1/3 cup vegetable oil
- 1 can 10 1/2 oz condensed cream of chicken soup
- 1/2 cup white wine, i like chardonnay here.
- 1/4 cup cornstarch
- 1/4 cup cold water
How To Make chicken breasts saltinbocca style
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Step 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 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.
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Step 3In a shallow plate combine the flour, parmesean, salt, sage, parsley, onion and garlic powders
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Step 4Coat chicken rolls in flour and refrigerate at least 1 hour.
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Step 5Heat oil and brown chicken on all sides.
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Step 6Mix the cream of chicken soup and wine together.
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Step 7Place chicken rolls in slow cooker(I line mine with a disposable liner for easy clean) up
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Step 8Pour the soup wine mixture over rolls, close the lid and cook on low for 5 hours.
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Step 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.
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Step 10Serve over mashed po's, rice, or hot buttered noodles.
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