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Chicken Rolls Saltimbocca


Here is a recipe that I make frequently for company.


  • 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


  1. 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.
  2. Mix together the crumbs, salt, pepper, and cheese in a bowl. Dip the rolled breasts in egg and then in a bread-crumb mixture.
  3. 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.
  4. Bake in a preheated 350 degrees F oven for 20 to 30 minutes or until cooked through.

Makes 6 servings.

Posted by liz at Recipe Goldmine 6/11/01 9:49:47 pm.

Source: Lou Seibert Pappas


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