Chicken Saltimbocca

Recipe by Norma J. Leclair

• 2 whole chicken breasts, skinned, boned, halved, flattened, with fat removed
• 1 teaspoon dried sage or fresh sage leaves, chopped
• 1 teaspoon grated parmesan cheese
• 4 thin slices prosciutto or thinly sliced ham
• Toothpicks, wooden
• 1 tablespoon olive oil
• ½ cup flour for dredging
• 2 eggs beaten with 1 tablespoon milk, in a small bowl
• 1 cup breading crumbs
• 4 slices provolone cheese
• ¼ cup chopped fresh parsley

Preparation

1. On a flat surface, lay out chicken skin side up. On each chicken breast, sprinkle sage, Parmesan cheese, and slice of prosciutto. Roll up jellyroll style and secure with wooden toothpicks. Keep cold in refrigerator.

Assembly

1. Oil an ovenproof casserole dish large enough to contain the four rolled chicken breasts
2. Place flour in a dish. Place crumbs in a dish
3. Dredge rolled chicken in flour, shaking off excess, coating completely
4. Place chicken, seam side down, in oiled casserole dish. Top with provolone cheese and chopped parsley.
5. Bake in a preheated 400 degree oven for 20 minutes. (If chicken is thick, allow a few extra minutes.)