Chicken saltimbocca

Yield: 4 servings

Measure Ingredient
1 \N Whole chicken breast
\N \N (about 1 pound), halved,
\N \N Boned & skinned
1 \N Pkg of sliced jack cheese
1 \N Pkg of sliced ham
2 tablespoons Butter/margarine
\N \N Salt
\N \N Pepper
\N \N Ground nutmeg
6 larges Mushrooms, sliced
2 tablespoons Cream Sherry (this is
\N \N Niggardly; I use *more*)
\N \N Chopped parsley

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.

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