Chicken Saltimbocca Crepes |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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. Ingredients:
1/2 cup freshly grated parmesan cheese |
1 cup seasoned dry bread crumb |
salt & freshly ground black pepper |
1/2 lb butter, melted |
12 slices cooked ham, thin (about 1/8 x 2 x4 ) |
12 slices mozzarella cheese (about 1/4 x1 x4 ) |
12 cooked crepes (7 or 8 in diameter) |
1 cup diced cooked chicken |
2 large plum tomatoes, seeded and chopped |
seasoning salt or poultry seasoning |
Directions:
1. 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.
2. Place a slice of ham and a slice of cheese on each crepe.
3. Top with a little diced chicken and chopped tomato, and sprinkle generously with seasoned salt or poultry seasoning (seasoned salt is actually best).
4. Roll up crepes, folding in ends as you go.
5. Dip each rolled crepe in butter, then in bread crumb mixture, pressing on breadcrumbs to make them adhere.
6. Place in a shallow baking dish.
7. Drizzle with any remaining butter and sprinkle with remaining crumbs.
8. Bake at 350 degrees F for 30-40 minutes or until heated through and lightly browned on top.
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