Chicken saltimbocca
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Whole chicken breast | |
| (about 1 pound), halved, | ||
| Boned & skinned | ||
| 1 | Pkg of sliced jack cheese | |
| 1 | Pkg of sliced ham | |
| 2 | tablespoons | Butter/margarine |
| Salt | ||
| Pepper | ||
| Ground nutmeg | ||
| 6 | larges | Mushrooms, sliced |
| 2 | tablespoons | Cream Sherry (this is |
| Niggardly; I use *more*) | ||
| Chopped parsley | ||
Directions
Place each piece of chicken on a piece of waxed paper; cover with another piece of waxed paper and pound meat firmly with a flat mallet until about ¼" thick. Place 1 slice of cheese & 1 slice of ham on each chicken piece; then fold each chicken piece in half to enclose cheese & ham; secure with a wooden pick.
Melt butter in a shallow baking dish in the microwave 1 minute; turn chicken bundles over in butter to coat all sides. Lift out and sprinkle lightly with salt, pepper and nutmeg. Add mushrooms to dish and cook, uncovered, for 1 to 1-½ minutes. Stir mushrooms, arrange chicken over top, cover, and cook 4-6 minutes or until chicken is opaque throughout when slashed in thickest portion.
Lift chicken to a warm serving platter; if any melted cheese remains in dish, spoon over chicken. Stir Sherry into pan juices; cook, uncovered, 1-½ to 2 minutes until liquid is reduced and slightly thickened. pour over chicken and garnish with parsley.