Chicken Breasts, Saltimbocca Style

By MissHeather

Ingredients

• 6 boneless skinless chicken breast halves
• 6 small slices ham
• 6 small slices Swiss cheese
• 1/4 C all-purpose flour
• 1/4 C grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp ground dired sage
• 1/4 tsp pepper
• 1/3 C vegetable oil
• 1 , 10 1/2 oz can condensed cream of chicken soup
• 1/2 C dry white wine
• 1/4 C cornstarch
• 1/4 C water
• Cooked rice

Details

Servings 6

Preparation

Step 1

Pound chicken breast halves until thin between two sheets of waxed paper or foil. Place a slice of ham and cheese on each piece. Roll up and tuck ends in; secure with small skewers or wooden picks. Combine flour, Parmesan cheese, salt, sage and pepper in a shallow bowl. Coat chicken rolls in flour mixture. Refrigerate chicken at least 1 hour.

In a large skillet, heat oil over medium heat. Add chicken rolls and cook, turning, until browned on all sides. Place browned chicken in a slow cooker. Combine soup and wine and pour over chicken rolls. Cover and cook on lOW 4 to 5 hours or until chicken is tender. Turn control to HIGH. In a small bowl, dissolve cornstarch in water; stir into cooking juices in cooker. Cover and cook on HIGH 10 minutes. Ser with hot rice.