Chicken Saltimbocca

By junerodgers

Adaptation of the renowned Italian recipe calls for chicken instead of veal and boiled ham instead of prosciutto

Ingredients

• 3 large chicken breasts, skinned, boned, and halved lengthwise
• 6 thin slices boiled ham
• 3 slices mozzarella cheese, halved
• 1 medium tomato, seeded and chopped
• 1/2 tsp dried sage, crushed
• 1/3 cup fine dry bread crumbs
• 2 T grated parmesan cheese
• 2 T snipped parlsey
• 4 T butter or margarine, melted

Details

Servings 6

Preparation

Step 1

Place chicken, boned side up, on cutting board. Place a piece of clear plastic wrap over. Working from the center out, pound lightly with meat mallet to 5x5 inches. Remove wrap.

Place a ham slice and half slice cheese on each cutlet, cutting to fit. Top with some tomato and a dash of sage. Tuck in sides; roll up jelly-roll style, pressing to seal well.

Combine bread crumbs, parmesan and parsley. Dip chicken in butter or margarine, then roll in crumbs. Place in shallow baking pan.

Bake in 350 oven 40-45 minutes.