Italian Chicken Saltimbocca
  • Servings: 6
  • 6 boneless, skinless chicken breasts, cut in half & pounded thin(making 12 pieces)
  • 6 thin slices proscuitto ham
  • 6 slices cheese-mozarella or swiss
  • 1/2 cup flour
  • bread crumbs
  • dash of lemon juice
  • 1/4 cup fresh parsley
  • 1 tsp pepper
  • 1 egg beaten with 3 Tbsp milk
  • butter
  • 2 cloves minced garlic
  1. On each of 6 of the chicken breast halves place 1 slice of ham, 1 slice of cheese, and sprinkle with pepper. Cover each of these with the remaining 6 chicken breast halves so that there is a chicken breast on the top and bottom of the ham and cheese. Press together gently.
  2. Flour each chicken packet and dip in beaten egg and milk. Roll gently in bread crumbs. Chill for 1 hour or more.
  3. Melt some butter in pan and add garlic and parsley. Saute for 1 to 2 minutes. Add chicken packets to the pan and saute packets for 2 minutes on each side. Place packets in a baking dish . Sprinkle with a dash of lemon juice. Bake at 350 degrees for 30 minutes.