Chicken Breast Saltimbocca Recipe (Ham and Swiss Cheese)
We stuff chicken breast halves with a slice of ham and Swiss-style cheese, coat them in a Parmesan flour mix, then let them cook gently. The pan juices are finished with a splash of dry white wine and a quick cornstarch slurry for a light sauce. For an easy saltimbocca tarifi style dinner, serve it with simple rice and spoon the sauce over the top.
Ingredients
Ingredients
Step-by-Step Method
Prep and stuff the chicken
If the chicken is thick, butterfly it open. Place 1 ham slice and 1 cheese slice inside each piece, then fold closed; use toothpicks if needed.
Mix the coating
In a shallow dish, combine flour, Parmesan, salt, dried sage, and pepper. Dredge the stuffed chicken so it’s evenly coated on all sides.
Load the slow cooker
Arrange the chicken in the slow cooker. Pour in the white wine and 1/2 cup water around the edges so the coating stays put.
Cook low and slow
Cover and cook on LOW for about 6 hours, until the chicken is fully cooked through. If needed, rearrange pieces near the end for even cooking.
Thicken the sauce
Whisk cornstarch with 1/4 cup water until smooth. Stir it into the cooking juices and let it simmer with the lid off for 10–15 minutes to lightly thicken.
Serve with rice
Cook the rice while the sauce finishes. Plate the chicken with rice, spoon the white-wine sauce over it, and remove any toothpicks before eating.