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Chicken Saltimbocca


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Rate this recipe 4.7/5 (12 Votes)
Chicken Saltimbocca 1 Picture


  • 6 boneless skinless chicken breast halves
  • 6 thin slices deli ham or prosciutto
  • 6 slices swiss cheese
  • 1/4 cup all-purpose flour
  • 1/4 cup grated parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp vegetable oil
  • 1 can condensed cream of chicken soup , undiluted
  • 1/2 cup dry white wine or chicken broth
  • Hot Cooked Rice


Servings 6
Preparation time 25mins
Cooking time 240mins
Adapted from


Step 1

Flatten chicken to 1/4 inch thickness. Top each piece with a slice of ham or prosciutto and cheese. Roll up tightly; secure with toothpicks. In a shallow bowl, combine the flour, parmesan cheese, salt and pepper. Roll chicken in flour mixture; refrigerate for 1 hour.
In a skillet, brown roll-ups in oil on all sides. transfer to a 3-qt. slow cooker. Combine the soup and wine or broth; pour over chicken. Cover and cook on low for 4 - 5 hours or until a meat thermometer reads 170 degrees. Remove roll-ups and stir sauce.

Serve with rice.


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