Slim saltimbocca

Yield: 1 Servings

Measure Ingredient
2 Whole, skinned boneless
Chicken breasts
1 slice Mozzarella
2 ounces Very thinly sliced cooked
Ham
1 small Seeded & chopped tomato
3 tablespoons Fine dry bread crumbs
1 tablespoon Grated Parmesan
1 teaspoon Dried parsley flakes
½ teaspoon Crushed dried oregano
⅛ teaspoon Garlic powder
⅛ teaspoon Pepper
1 tablespoon Milk

Rinse chicken; pat dry with paper towels. Place each half between two pieces of clear plastic wrap. Working from center to edges, pound lightly with flat side of meat mallet until ¼ inch thick. Remove wrap. Cut cheese into 4 pieces. Place one fourth of the ham & one piece of cheese on each chicken piece. Top each with one fourth of the tomato. Roll up jelly roll style, starting from one of the short sides & tucking in sides to seal. Secure with wooden picks. In a pie plate or on sheet of wax paper combine crumbs, parmesan, parsley, oregano, garlic powder & pepper. Brush chicken rolls with milk; roll in crumb mix to coat well. Place in 10 X 6X2" baking dish. Bake, uncovered, in a 350 oven for 25 minutes or until chicken is tender & no longer pink.

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