Chicken Rolls Saltimbocca
Chicken Rolls Saltimbocca
Posted by liz at recipegoldmine
com 6/11/01 9:49:47 pm
Source: Lou Seibert Pappas
Here is a recipe that I make frequently for company
It is delicious and has been very well received
6 large split boned, skinned chicken breasts
6 wafer-thin slices prosciutto
6 slices Italian fontina, Jarlsberg or Samsoe cheese
2 tablespoons fine dry bread crumbs
Salt and freshly ground black pepper
2 tablespoons grated Romano or Parmesan cheese
1 egg, beaten
1 tablespoon each olive oil and butter
1/4 cup chicken stock
1/3 cup dry vermouth or wine
Bone and skin the chicken breasts
Lay each chicken breast out flat and pound lightly between 2 sheets of wax paper to achieve an equal thickness
Cover each chicken breast with a slice of ham and one of cheese
Roll up and secure with a wooden pick
Mix together the crumbs, salt, pepper, and cheese in a bowl
Dip the rolled breasts in egg and then in a bread-crumb mixture
In a large skillet heat oil and butter and brown chicken rolls, turning to cook all sides
Transfer to a baking dish
Pour stock and vermouth into the skillet and deglaze pan; pour over chicken
If desired, refrigerate at this point until ready to finish cooking
Bake in a preheated 350 degree F oven for 20 to 30 minutes or until cooked through
Makes 6 servings
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