Subject: Campbell's Orange Dijon Chicken Saltimbocca
From: Unicorn (unicorn@indenial.com)
Date: Wed Jan 30 2002 - 08:23:44 EST
Food for Thought:
Parents need to fill a child's bucket of self-esteem so high that the
rest of the world can't poke
enough holes in it to drain it dry. (Alvin Price)
Recipe of the Day:
Start the week with a winning meal from our original 20 Minute Recipe
Challenge. In it, Campbell's
Cream of Chicken Dijon Soup combines with orange juice and sage to
create a sensational sauce for
chicken stuffed with prosciutto and mozzarella.
Campbell's Orange Dijon Chicken Saltimbocca
Prep/Cook Time: 20 min.
4 boneless chicken breast halves
4 thin slices prosciutto
4 slices mozzarella cheese
1 tbsp. olive oil
1 can Campbell's Cream of Chicken Dijon Soup
3/4 cup orange juice
1 tbsp. chopped fresh sage or 1 tsp. dry rubbed sage
1/2 cup drained Mandarin orange segments
CUT lengthwise pocket in each chicken breast. Stuff each with 1 slice
prosciutto and 1 slice cheese.
HEAT oil in skillet. Add chicken and cook until browned.
ADD soup, orange juice and sage. Heat to a boil. Cover and cook over low
heat for 5 min. or until
done.
ADD Mandarin orange segments. Heat through. Serves 4.
Shopping List:
1 can Campbell's Cream of Chicken Dijon Soup
4 boneless chicken breast halves
4 thin slices prosciutto
4 slices mozzarella cheese
Orange juice
Olive oil
Mandarin orange segments
Chopped fresh sage or dry rubbed sage
Kitchen Clip:
Saltimbocca is traditionally made with veal or chicken with the
prosciutto and cheese cooked on top of
the meat. Placing it inside the chicken breasts simplifies the cooking
and yields the same delicious
taste combination.
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