Chicken Saltimbocca
Courtesy of Wisconsin Milk Marketing Board
Servings: 4
Prep Time: 20 Min.
Cook Time: 8-10 Min.
Prep Time: 20 Min.
Cook Time: 8-10 Min.
What you need:
* 2 whole chicken breasts, boned and split
* 4 slices capicolla (Italian ham)
* 4 slices (1 oz. each) Wisconsin Provolone cheese
* 1/2 tomato, finely chopped
* 1 Tbsp. Italian seasoning
* 1/4 c. butter, melted
* 1 c. corn flake crumbs
* paprika
* 1 c. long-grain rice, cooked
* prepared cheese sauce
* 4 slices capicolla (Italian ham)
* 4 slices (1 oz. each) Wisconsin Provolone cheese
* 1/2 tomato, finely chopped
* 1 Tbsp. Italian seasoning
* 1/4 c. butter, melted
* 1 c. corn flake crumbs
* paprika
* 1 c. long-grain rice, cooked
* prepared cheese sauce
What to do:
1. Place each boned, split breast between plastic wrap. Pound until very thin; set aside.
2. In small bowl, combine tomato and Italian seasoning. Place 1 slice of ham on each breast, with 1 slice cheese and 1 Tbsp. tomato mixture. Roll up and secure with a toothpick.
2. Dip each roll into the melted butter and then into the corn flake crumbs. Place in a 12 in. round glass baking dish. Sprinkle with paprika. Cover with paper towel. Microwave on high 8 to 10 min., turning the dish once during cooking time. Let stand 4 to 5 min. Serve with cooked rice and cheese sauce. (Or bake at 350°F for 15 min. or until juices run clear. Let stand 4-5 min.)
2. In small bowl, combine tomato and Italian seasoning. Place 1 slice of ham on each breast, with 1 slice cheese and 1 Tbsp. tomato mixture. Roll up and secure with a toothpick.
2. Dip each roll into the melted butter and then into the corn flake crumbs. Place in a 12 in. round glass baking dish. Sprinkle with paprika. Cover with paper towel. Microwave on high 8 to 10 min., turning the dish once during cooking time. Let stand 4 to 5 min. Serve with cooked rice and cheese sauce. (Or bake at 350°F for 15 min. or until juices run clear. Let stand 4-5 min.)