Chicken Saltimbocca

• 3 whole medium chicken breasts (2 1/2 lb.)
• 6 thin slices boiled ham
• 6 thin slices Swiss cheese
• 1 medium tomato, peeled, seeded and chopped
• dried sage, crushed
• 1/3 c. fine dry bread crumbs
• 2 Tbsp. grated Parmesan cheese
• 2 Tbsp. snipped parsley
• 1/4 c. butter or margarine, melted

1. Skin, half and bone chicken breasts.
2. Pound lightly with a meat mallet, forming a rectangle, about 1/8-inch thick.
3. Repeat with remaining chicken.
4. Place a ham slice and a cheese slice on each cutlet, trimming to fit within 1/4-inch of edges.
5. Top with some chopped tomato; sprinkle lightly with sage.
6. Fold in sides; roll up jelly roll style, pressing to seal.
7. Combine crumbs, cheese and parsley.
8. Dip chicken in butter, then roll in crumbs.
9. Bake in a shallow baking pan in 350u0b0 oven for 40 to 45 minutes.
10. Remove to a serving platter.
11. Stir mixture remaining in pan until smooth; spoon over chicken.
12. Serves 6.

chicken breasts, thin, thin slices swiss cheese, tomato, sage, bread crumbs, parmesan cheese, parsley, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=715776 (may not work)