Chicken Rolls Saltimbocca Posted by liz at 6/11/01 9:49:47 pm
Source: Lou Seibert Pappas
Here is a recipe that I make frequently for company. It is delicious and has been very well received.
6 large split boned, skinned chicken breasts 6 wafer-thin slices prosciutto 6 slices Italian fontina, Jarlsberg or Samsoe cheese 2 tablespoons fine dry bread crumbs Salt and freshly ground black pepper 2 tablespoons grated Romano or Parmesan cheese 1 egg, beaten 1 tablespoon each olive oil and butter 1/4 cup chicken stock 1/3 cup dry vermouth or wine
Bone and skin the chicken breasts. Lay each chicken breast out flat and pound lightly between 2 sheets of wax paper to achieve an equal thickness. Cover each chicken breast with a slice of ham and one of cheese. Roll up and secure with a wooden pick.
Mix together the crumbs, salt, pepper, and cheese in a bowl. Dip the rolled breasts in egg and then in a bread-crumb mixture.
In a large skillet heat oil and butter and brown chicken rolls, turning to cook all sides. Transfer to a baking dish. Pour stock and vermouth into the skillet and deglaze pan; pour over chicken. If desired, refrigerate at this point until ready to finish cooking. Bake in a preheated 350 degree F oven for 20 to 30 minutes or until cooked through.
