Saltimboca
By: Ruby Godley
Published: Wednesday, February 10, 2010 - 3:30pm

Ingredients




4 Chicken breast halves boneless
4 ounces Ham, cooked in 1 oz slices
1 tablespoon Flour
teaspoon Salt
teaspoon Sage
2 tablespoons Butter
2 tablespoons Vegetable oil

Preparation

1 Place each chicken breast between 2 sheets of plastic wrap and pound to 1/4 inch thickness. Halve each breast crosswise, place 1 ham slice on top of 1 chicken patty and trim ham to fit. Top this with the second chicken patty. 2 Press firmly to seal. Repeat with the remaining chicken breast pieces. 3 Combine the flour, salt, and sage on a plate, dip the chicken and ham 'packets' in the flour mixture to coat, shaking gently to remove the excess flour. In a 10 inch skillet heat the butter and oil over a medium heat. 4 Cook the chicken packets for 3-4 minutes each side, pressing gently with a spatula to keep sealed. Chicken packets are done when they look golden brown and are cooked through.