Ingredients
-
6
-
6
-
6
-
1/4
-
1/4
-
1
-
1/2
-
1/4
-
1/3
-
1
-
1/2
-
1/4
-
1/4
-
-
Directions
Chicken Breasts Saltimbocca, , I don’t usually make recipes with canned soups, but this sounded so good I had to try it We loved these and DH has been asking me to make them for about a month now, so I made them tonight and he was so happy He just about inhaled them when dinner was ready! Served with Lemon Rice it was an awesome meal!
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Steps
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1
Done
|
Pound Chicken Breast Halves Until Thin Between Two Sheets of Waxed Paper or Foil. |
|
2
Done
|
Place a Slice of Ham and Cheese on Each Chicken Piece. Roll Up and Tuck Ends In; Secure With Small Skewers or Wooden Picks. |
|
3
Done
|
Combine Flour, Parmesan Cheese, Salt, Sage and Pepper in a Shallow Bowl. |
|
4
Done
|
Coat Chicken Rolls in Flour Mixture. Refrigerate Chicken at Least 1 Hour. |
|
5
Done
|
in a Large Skillet, Heat Oil Over Medium Heat. Add Chicken Rolls and Cook, Turning, Until Browned on All Sides. |
|
6
Done
|
Place Browned Chicken in a Slow Cooker. |
|
7
Done
|
Combine Soup and Wine and Pour Over Chicken Rolls. |
|
8
Done
|
Cover and Cook on Low 4 to 5 Hours or Until Chicken Is Tender. |
|
9
Done
|
Turn Control to High. |
|
10
Done
|
in a Small Bowl, Dissolve Cornstarch in Water; Stir Into Cooking Juices in Cooker. |
|
11
Done
|
Cover and Cook on High 10 Minutes. |
|
12
Done
|
Serve With Hot Rice. |
