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    Chicken Breasts, Saltimboca Style


    Source of Recipe


    Internet

    List of Ingredients




    6 Boneless Skinless chicken breast halves
    6 small slices ham
    6 small slices Swiss cheese
    1/4 cup all purpose flour
    1/4 cup grated Parmesan cheese
    1 tsp salt
    1/2 tsp ground dried sage
    1/4 tsp pepper
    6 slices of your choice cheese(I used provolone)
    1/3 cup vegetable oil
    1/2 cup dry white wine
    1/4 cup cornstarch
    1/4 cup chicken stock
    handful of chopped parsley (flat leaf)
    Cooked Rice

    Recipe



    Pound chicken breast halves until thin. Place a slice of ham and cheese on each chicken piece. Roll up and tuck ends in; secure with small skewers or wooden picks. Combine flour, Parmesan cheese, salt, sage, and pepper in a shallow bowl. Coat chicken rolls in flour mixture. Refrigerate chicken rolls at least 1 hour. In a large skillet, heat oil over medium heat. Add
    chicken rolls and cook, turning, until browned on all sides. Place browned chicken On a sprayed or lined baking sheet and top with a slice of cheese.
    bake at 400 until chicken is cooked thourgh and cheese is melted.
    deglazed the pan with the white wine and add some butter to the pan , add the cornstarch whisked in until you have roux slowly add stock and season with salt & pepper to taste... add some chopped flat leaf parsley to the gravy

    serve gravy over the chicken & rice and top with fresh chopped flat leaf parsley.

    Serve with hot rice & your favorite white wine

 

 

 


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