From the kitchen of Kay Putano. This version of saltimbocca
uses chicken instead of veal and ham instead of prosciutto.
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
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
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