Shelly's Recipe

CHICKEN SALTIMBOCCA STYLE - Crock Pot

Category: Chicken

6 boneless chicken breasts
12 slices of prosciutto
12 slices of provolone cheese
1/2 cup flour
1/2 cup grated parmesan cheese
2 tsp salt
2 tsp pepper
Olive oil
1 tsp dried and ground sage
2 8 oz cans cream of mushroom soup
3/4 cup white wine (optional)
Toothpicks
1/4 cup cornstarch and water
Cooked rice
Slice chicken breasts into halves, and pound until 1/2-inch thick (pound between wax paper or plastic wrap). Place one slice of prosciutto and one slice of provolone on chicken and fold 3 times. Hold together with toothpicks.

On a plate, mix flour, parmesan cheese, salt, and pepper. Dip chicken in flour mixture and set aside (this can be put aside for one hour or made 2-3 days in advance).

Coat a skillet with olive oil and place on stovetop set to medium heat. Brown chicken on both sides. When completed, drain oil and place chicken in stoneware. Place the stoneware in the slow cooker heating base and add chicken soup, sage and wine. Cover and cook on Low for 5-7 hours or on High for 2-3 hours.

To thicken the sauce, combine cornstarch and water and stir into cooking juices in cooked. Cover and cook on high about 15 minutes before serving. Serve with rice.