Microwave chicken saltimbocca

Yield: 6 servings

Measure 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

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

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