Chicken breast takes the place of the traditional veal cutlet in this version of the classic Italian dish, Saltimbocca, which literally means "jumps in the mouth". The chicken breast is pounded thin, topped with a layer of capicolla, provolone cheese and a dollop of seasoned tomato mixture, rolled up, dipped in butter and then into cornflake crumbs and baked to a golden perfection. Served sliced, this delicious dish makes a lovely presentation.
4 chicken breast halves, skinless, boneless
4 slices capicolla (Italian ham)*
4 slices (1 ounce each) Wisconsin Provolone cheese
1/2 ripe tomato, seeded and finely chopped
1 tablespoon Italian seasoning
1/4 cup butter, melted
1 cup cornflake crumbs**
- Place each breast half between sheets of plastic wrap. Pound until very thin; set aside.
- In small bowl, combine tomato and Italian seasoning. Place 1 slice of ham on each breast, with 1 slice cheese and 1 tablespoon tomato mixture. Roll up and secure with a toothpick.
- Dip each roll into the melted butter and then into the cornflake crumbs.
- Place in a glass baking dish. Sprinkle with paprika.
- Bake in a preheated oven at 350°F (175°C) for 15 minutes or until juices run clear. Let stand 4 to 5 minutes. Slice and serve.
Makes 4 servings.
*Prosciutto (which is traditionally used) or thinly sliced ham may be substituted.
**Bread crumbs may be substituted.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.