In article
>,
merryb > wrote:

> On Jul 1, 10:00*am, "Default User" > wrote:

> > I once had a dish at an Italian restaurant that was somewhat like
> > Cordon Bleu (they didn't call it that so don't anyone get riled up). It
> > had chicken breast pounded out, but skin on. It was rolled up with
> > proscuitto and some sort of Italian cheese, maybe provolone. Then it
> > was grilled and probably finished in the oven so the skin outside was
> > crispy. It was served with a bit of tomato sauce. Very good.

> Mmmmm- I've had that, too- it was delicious!

Chicken Saltimbocca?

Here's one recipe:

http://allrecipes.com/Recipe/Chicken...ca/Detail.aspx

--
Dan Abel
Petaluma, California USA