Chicken Breasts Saltinbocca Style

Jane Whittaker


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 vote
20 Min
5 Hr
Slow Cooker Crock Pot


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6 large
chicken breasts
6 medium
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(s)
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


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

Printable Recipe Card

About Chicken Breasts Saltinbocca Style

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

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