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Chicken Saltimbocca

Chicken Saltimbocca
White wine dresses up cream of chicken soup to make a lovely sauce for chicken, ham and Swiss cheese roll-ups. The tried-and-true recipe comes from my mother.
6 ServingsPrep: 25 min. + chilling Cook: 4 hours

Ingredients

  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 6 thin slices deli ham
  • 6 slices Swiss cheese
  • 1/4 cup all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons canola oil
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 cup dry white wine or chicken broth
  • Hot cooked rice

Directions

  • Flatten chicken to 1/4-in. thickness. Top each piece with a slice of
  • ham and cheese. Roll up tightly; secure with toothpicks. In a
  • shallow bowl, combine the flour, Parmesan cheese, salt and pepper.
  • Roll chicken in flour mixture; refrigerate for 1 hour.
  • In a large skillet, brown roll-ups in oil on all sides; transfer to a
  • 3-qt. slow cooker. Combine the soup and wine or broth; pour over
  • chicken.
  • Cover and cook on low for 4-5 hours or until meat is longer pink.
  • Remove roll-ups and stir sauce. Discard toothpicks. Serve with rice.
  • Yield: 6 servings.
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