Microwave chicken saltimbocca
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Whole chicken breast (about 1 pound), halved, boned & skinned | |
| (I use already deboned chicken breast fillets, 4/pkg) | ||
| 1 | pack | Of sliced jack cheese |
| 1 | pack | Of sliced ham |
| 2 | tablespoons | Butter/margarine |
| Salt, pepper & ground nutmeg | ||
| 4 | larges | To 6 lg 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. SOURCE: Sunset Microwave Cookbook