Friday, December 16, 2011

Chicken Saltimbocca

Another recipe.

Checkout the Winter Crockpot Virual Party for all kinds of recipies!

This one I made while we were up north hunting.  Adjusted a recipe I found in a Taste of Home cookbook.

Chicken Saltimbocca

6 boneless chicken breasts
6 slices ham
6 slices Swiss cheese
Parmesan cheese
Garlic salt
Seasoned salt
2 cans (10-3/4 ounces) condensed cream of chicken soup
1 cup any wine on hand
¼ c lemon juice
Cooked egg noodles

• Flatten chicken by pounding with mallet, back of pan, can of soup while in zip lock bag or between wax paper. Top each piece with a slice of ham and cheese. Roll up tightly. Sprinkle all sides of chicken rolls with the flour, Parmesan cheese, salts and pepper

• In a large skillet, brown roll-ups in oil on all sides; transfer to slow cooker. Combine the soup, wine and lemon juice; pour over chicken.

• Cover and cook on low for 4-5 hours or until meat is longer pink. Serve with noodles.

This turned out great.  Everyone took at least 2 healpings and finshed it off the next day.
You could probaby layer the ingredients without browning and get the same effect.

I will make these with double the cheese next time because hubby said he could not taste the cheese.  this may also have been because of the cheese, may not have been that strong.

The next day I poured all the leftover, including the noodles, back into the slow cooker to warm.

Big thumbs up and definately on my make again list.

Hope you enjoy!

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