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fresh - Chicken Scaloppini, (Chicken Saltimbocca)

Source of Recipe

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Recipe Link: www.cooks.com/rec/doc/0,1918,159173-239207,00.html

List of Ingredients

fresh - Chicken Scaloppini, (Chicken Saltimbocca)

12 split chicken breasts (can use veal)
12 paper thin pieces of boiled ham
1/4 lb. Swiss cheese
1/4 c. flour
1 egg, lightly beaten
1/4 c. fine dry bread crumbs
2 tbsp. shredded Parmesan cheese
1/4 tsp. garlic salt & dried tarragon
4 tbsp. butter
1/2 c. reg. strength chicken broth
1/2 c. dry sherry
1 tbsp. cornstarch blended with 1 tbsp. water

Bone chicken breast and remove skin. Place ham and cheese on the underside
of each chicken breast and roll up lengthwise. Skewer with toothpick. Dip
chicken in flour and shake off excess, then dip in beaten egg, drain briefly
and roll in crumbs mixed with the cheese, garlic salt and tarragon. Brown
chicken rolls in butter in large frying pan, turning to brown all sides.
Transfer to baking dish and pour in chicken broth and sherry.
Bake uncovered at 350 degrees for 30 minutes or until meat is white in
center, 40 minutes, if it has been refrigerated. After cooking the juice can
be thickened with the cornstarch, making a sauce and pour over chicken.
Serves 8 to 10.


Recipe