Microwaved Chicken Saltimbocca
|Washington fryer breasts||3 , skinned, boned and halved lengthwise|
|Boiled ham slices||6|
|Processed swiss cheese slices||3 , halved|
|Tomato||1 Medium, seeded and chopped|
|Dried sage||1⁄2 Teaspoon, crushed|
|Dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Snipped parsley||2 Tablespoon|
Place chicken, boned side up, on cutting board.
Cover with plastic wrap.
Working from the center out, pound lightly with meat mallet to about 6x5 inches.
Place a ham slice and half slice of cheese on each cutlet, trimming to fit.
Top with some tomato and a dash of sage.
Tuck in sides; roll up like a jelly roll, pressing to seal well.
Combine crumbs, Parmesan and parsley.
In 12 x7 1/2 x 2 inch baking dish, melt butter at HIGH for 30 to 45 seconds.
Dip chicken in butter, then roll in crumb mixture.
Arrange chicken rolls, seam side down, in the baking dish so rolls do not touch.
Cook covered, at MEDIUM HIGH for 20 minutes or until done, rearranging rolls and giving the dish a half turn halfway through.
Place rolls on serving platter.
Stir to blend mixture remaining in baking dish; spoon over chicken rolls.