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Saltimbocca con Pollo

3 star rating
 

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Submitted by: MargeSLP

 

Whole chicken breasts are pounded and filled with prosciutto and mozzarella, rolled up, and coated with fine bread crumbs, then browned in a skillet and baked with mushrooms and vermouth.
 

Ingredients

  • 4 whole chicken breasts, boned and skinned
  • Salt & pepper, to taste
  • 16 very thin slices of prosciutto
  • 16 very thin slices mozzarella
  • 1/4 cup flour seasoned with a little garlic powder and paprika, plus 1 1/2 tsp. EACH of basil, oregano, and dried parsley flakes
  • 1 beaten egg combined with 1 tablespoon water
  • 1/2 cup fine dry bread crumbs
  • 1 Tbsp. grated Parmesan cheese
  • 1/4 t. pepper
  • 2 garlic cloves, mashed
  • 1/2 cup Olive oil
  • 1 lb. mushrooms, sliced
  • 1/2 cup dry vermouth

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Method

Flatten the whole breasts with mallet. Place skinned-side down and sprinkle with salt and pepper. On each breast, put 4 pieces of proscuitto and 4 of cheese. Tuck in the sides of breast over the filling; roll up. Secure with wooden picks. Dip in seasoned flour, then in the egg wash, and finally in mixture of bread crumbs, parmesan and pepper. Cook mashed garlic in oil for 30 seconds. Add chicken rolls and brown quickly on all sides. Remove to a shallow baking dish. Saute sliced mushrooms in the oil in skillet. Spoon mushrooms over chicken rolls and add dry vermouth. Bake at 325 for 30 to 40 minutes till chicken is done.

 

Notes:

 

Number of Servings: 4

 

Submitted by: MargeSLP ()

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