chicken breasts saltinbocca style
(1 rating)
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
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6 lgchicken breasts
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6 mdthin slices deli ham
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6 sliceswiss cheese
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1/4 call purpose flour
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1 tspsalt
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1 tspeach dried parsley, sage, onion and garlic powder
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1/3 cgrated parmesean cheese
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1/3 cvegetable oil
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1 can10 1/2 oz condensed cream of chicken soup
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1/2 cwhite wine, i like chardonnay here.
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1/4 ccornstarch
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1/4 ccold water
How To Make chicken breasts saltinbocca style
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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.
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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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3In a shallow plate combine the flour, parmesean, salt, sage, parsley, onion and garlic powders
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4Coat chicken rolls in flour and refrigerate at least 1 hour.
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5Heat oil and brown chicken on all sides.
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6Mix the cream of chicken soup and wine together.
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7Place chicken rolls in slow cooker(I line mine with a disposable liner for easy clean) up
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8Pour the soup wine mixture over rolls, close the lid and cook on low for 5 hours.
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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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10Serve over mashed po's, rice, or hot buttered noodles.
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