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Chicken Saltimbocca

Servings: 4


2 whole chicken breasts, boned and split
4 slices capicolla (Italian ham)
4 slices (1 ounce each) Wisconsin provolone cheese
1/2 tomato, finely chopped
1 tablespoon Italian seasoning
1/4 cup butter, melted
1 cup corn flake crumbs
1 cup long-grain rice, cooked
Prepared cheese sauce

Cooking Directions:

Place each boned, split breast between 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 corn flake crumbs. Place in a 12-inch round glass baking dish. Sprinkle with paprika. Cover with paper towel. Microwave on high 8 to 10 minutes, turning the dish once during cooking time. Let stand 4 to 5 minutes. Serve with cooked rice and cheese sauce.

Or bake at 350°F for 15 minutes or until juices run clear. Let stand 4-5 minutes.

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