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Saltimbocca con Pollo




Source of Recipe


From Marge


Recipe Introduction


This is an Italian Cordon Blue. It was my favorite dish at the Italia Rex in Auburn, NY that is long gone. I worked and worked till I thought I was as close as I could get to Clara's wonderful dish:



List of Ingredients




4 whole chicken breasts, boned and skinned
18 slices of proscuitto
24 thin slices mozzarella
flour seasoned with garlic powder, paprika, basil, oregano, parsley flakes
egg
1/2 cup bread crumbs
1 T grated Parmesan cheese
1 1/2 t. oregano
1 1/2 t. dry parsley
1/2 t. pepper
olive oil
2 garlic cloves
1/2 cup dry vermouth
1 lb. mushroom


Recipe



Flatten breasts with mallet. Arrange topside down and sprinkle with salt and pepper. On each half, put 2 pieces of proscuitto and 3 of cheese. Tuck in the sides of breast over the filling and roll them up. Secure the end with wooden pick. Roll in flour, egg wash the breadcrumbs. Sauté mashed garlic in 1/2-cup oil. Brown chicken rolls on all sides. Add more oil. Sauté sliced mushrooms. Transfer to baking dish, top with mushrooms and add 1/2-cup dry vermouth. Bake at 325 for 45 min.