CHICKEN SALTIMBOCCA CREPES
I usually serve this with a Caesar salad and hot sourdough French bread for a fancy dinner. These are much easier to make than "real" chicken saltimbocca. The butter makes these very rich tasting, so two crepes per person usually makes a very filling dinner.
Provided by Toby Jermain
Categories Ham
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine Parmesan cheese, breadcrumbs, and salt and pepper to taste in a shallow bowl, place melted butter in small bowl, and set conveniently by work area.
- Place a slice of ham and a slice of cheese on each crepe.
- Top with a little diced chicken and chopped tomato, and sprinkle generously with seasoned salt or poultry seasoning (seasoned salt is actually best).
- Roll up crepes, folding in ends as you go.
- Dip each rolled crepe in butter, then in bread crumb mixture, pressing on breadcrumbs to make them adhere.
- Place in a shallow baking dish.
- Drizzle with any remaining butter and sprinkle with remaining crumbs.
- Bake at 350 degrees F for 30-40 minutes or until heated through and lightly browned on top.
Nutrition Facts : Calories 899.8, Fat 73, SaturatedFat 43.8, Cholesterol 228.1, Sodium 1617.1, Carbohydrate 24.2, Fiber 1.8, Sugar 3.6, Protein 37.8
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