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