Have you ever had Chicken Saltimbocca in a restaurant. It’s delicious. This recipe is very close to the restaurant variety. This is chicken smothered in Parmesan cheese and rolled with mozzarella and prosciutto, (or if you can’t find prosciutto you could use bacon or smoky ham) and baked in white wine or chicken broth.
I doubled the sauce recipe, that you lay the chicken breasts on)
Ingredients:
4 skinless, boneless chicken breast halves
1/2 cup shredded Parmesan cheese
1 clove garlic, finely chopped
4 teaspoons butter
4 ounces thinly sliced prosciutto
10 ounces sliced whole milk mozzarella cheese
1/3 cup white wine or chicken broth
4 skinless, boneless chicken breast halves
1/2 cup shredded Parmesan cheese
1 clove garlic, finely chopped
4 teaspoons butter
4 ounces thinly sliced prosciutto
10 ounces sliced whole milk mozzarella cheese
1/3 cup white wine or chicken broth
1/4 cup cream
2 Tablespoons olive oil or butter
1 pinch black pepper
2 Tablespoons olive oil or butter
1 pinch black pepper
Directions:
1. Preheat oven to 325 degrees.
2. Pound chicken breasts flat, and lay them on work surface. Sprinkle liberally with Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese. Reserve some of the prosciutto to place on top of the chicken. Roll up each chicken breast, and secure with toothpicks.
3. In a 9×13 inch baking dish, combine white wine or chicken broth, cream and olive oil or butter. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper. 4. Bake in preheated oven for 45 minutes, or until chicken is tender & no longer pink, an juices run clear.