Chicken Saltimboca (Video)

3 large chicken breasts (skinned, boned and halved to make 6 pieces)
6 thin slices ham (or use sliced ham from Heavenly Ham)
1 cup Swiss or gruyere cheese grated (gruyere is very smooth and buttery)
1 medium tomato, chopped
1 cup fine dry breadcrumbs
4 tablespoons grated Parmesan cheese
2 tablespoons dried tarragon (or parsley if preferred)
½ stick melted butter (or more if needed)
Preheat oven to 350 degrees. Pound each chicken breast with a meat mallet until very thin. Place slice of ham on the chicken and sprinkle with grated cheese. Top with about a tablespoon of tomato. Tuck in sides and roll each breast in jelly roll fashion, pressing to seal well and securing with toothpicks. Combine breadcrumbs, Parmesan cheese, and tarragon. Dip chicken breast in butter and roll in crumb mixture. Place in a shallow baking dish lined with aluminum foil and greased. Sprinkle any leftover crumbs and tomato in pan and drizzle with butter. Bake for about 40 to 45 minutes.


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