Post by emibee on Mar 21, 2007 18:24:09 GMT -5
Posted by Chefkel
*she made this last night.. and it was excellent*
Chicken Breasts, Saltimboca Style
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
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
*she made this last night.. and it was excellent*
Chicken Breasts, Saltimboca Style
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
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
