Crockpot Chicken Saltimbocca
Crockpot Chicken Saltimbocca is full of flavor and is simple to make. Great for busy nights when everyone is eating at different times!
Equipment
- skillet or frying pan
- Crockpot
Ingredients
- 6 chicken breasts boneless, skinless, pounded until 1/3 inch thickness
- 6 slices prosciutto
- 6 slices provolone cheese sharp
- 1/2 cup flour
- 1/2 cup parmesan cheese grated
- 1 tsp salt
- 1 tsp fresh ground pepper
- 3 tbsp olive oil
- 2 cans condensed cream of mushroom soup 10 3/4 oz each
- 3/4 cup white wine
- 12 toothpicks
Instructions
- Split each chicken breast into two thin pieces. Pound chicken until 1/3-inch thick.
- Place 1 slice of prosciutto and 1 slice of provolone on each chicken piece and then roll it up. Secure with toothpicks.
- In a mixing bowl, add flour, grated parmesan cheese, salt and pepper. Coat each piece of chicken with this mixture. Reserve excess mixture to thicken the sauce if needed.
- Heat oil in a skillet or non-stick frying pan over medium heat until hot. Brown chicken on both sides, about 2-3 minutes per side. Transfer to a crockpot.
- Whisk together soup and wine then pour over the chicken. Place the lid on the crockpot and cook on LOW for 5 to 7 hours or on HIGH for 2-3 hours.
- To thicken sauce, whisk together 2-3 tbsp of flour mixture with a small amount of water and pour into the crockpot. Stir into the sauce. Continue to cook for an additional 15 minutes.
- Serve anytime and enjoy!