From the kitchen of Kay Putano. This version of saltimbocca
uses chicken instead of veal and ham instead of prosciutto.
Halve 3 large chicken breasts.
With a meat mallet, pound chicken from the center out to
5 x 3 inches each.
Place a thin slice of
boiled ham on each pounded piece of
chicken.
Place a half slice of
mozzarella, cut to fit on top of each slice
of ham.
Top each with some seeded chopped tomato (
1 medium
tomato
for entire recipe).
Top each with a dash of
sage.
Tuck in sides and roll up jelly roll style, pressing to seal well.

Combine:
1/3 c bread crumbs
2 Tbsp Parmesan
2 Tbsp parsley

Dip chicken in:
4 Tbsp butter or margarine, melted
Roll chicken in bread crumb mixture.

Place chicken rolls in a shallow baking pan.
Bake @ 350 for 40 - 45 minutes.

Serves 6
"I paid too much for it, but it was worth it."
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