Chicken Saltimbocca
Courtesy of Wisconsin Milk Marketing Board 4 Servings • 20 Min. Prep Time • 8-10 Min. Cook TimeIngredients |
---|
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 |
Directions:
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.)