| chicken Rolls Saltimbocca posted By Liz At Recipegoldmine.com 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. makes 6 Servings |
