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Crockpot Chicken Saltimbocca




Source of Recipe


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Recipe Introduction


Serves 6


List of Ingredients




6 boneless skinless chicken breast halves
6 small sliced ham
6 small sliced swiss cheese
1/4 cup flour
1/4 cup parmesan cheese
1 teaspoon salt
1/2 teaspoon ground dried sage
1/4 teaspoon pepper
1/3 cup oil
10 1/2 ounces cream of chicken soup
1/2 cup dry white wine
1/4 cup cornstarch
1/4 cup water



Recipe






Pound chicken breast halves until thin between two sheets of waxed paper or foil. 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 shallow bowl. Coat chicken rolls in flour mix, Refrigerate chicken at least 1 hour. In large skillet, heat oil over med heat. Add chicken rolls and cook, turning until browned on all sides. Place browned chicken in slow cooker. Combine soup and wine and pour over rolls. Cover and cook on low 4-5 hours or until chicken is tender. Turn control to hi. In small bowl, dissolve cornstarch in water; stir into cooking juices in cooker. Cover and cook on hi 10 minutes. Serve with hot rice. (I think I'll try pasta)