Chicken Saltimbocca



  1. 3 whole large chicken breasts, skinned, boned and halved lengthwise
  2. 6 thin slices boiled ham
  3. 6 slices process Swiss cheese
  4. 1 medium tomato, peeled, seeded and chopped
  5. crushed dried sage
  6. 1/3 c. fine dry bread crumbs
  7. 2 Tbsp. grated Parmesan cheese
  8. 2 Tbsp. snipped parsley
  9. 1/4 c. butter, melted


  1. Place chicken, boned side up, between two pieces clear plastic wrap.
  2. Working out from the center, pound each lightly with meat mallet to 5 1/2 x 5 1/2 inches.
  3. Remove wrap.
  4. Place a ham slice and a cheese slice on each cutlet, cutting to fit within 1/4 inch of edges.
  5. Top with some tomato; sprinkle lightly with sage.
  6. Fold in sides; roll up jelly roll fashion, pressing to seal well. Combine crumbs, Parmesan and parsley.
  7. Dip chicken in butter, then roll in crumbs.
  8. Bake in shallow baking pan at 350° for 40 to 45 minutes.
  9. Remove to platter.
  10. Blend mixture remaining in pan until smooth; serve over chicken.
  11. Serves 6.