Chicken saltimbocca
2
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Set your tastebuds tingling with our take on a classic Italian dish that means ‘jumps in the mouth’!
Ingredients
Baby potatoes
400 g, quartered
Skinless chicken breast
450 g, fat trimmed ( Buy 500g)
Olive oil
1 tbs
Prosciutto fat trimmed
45 g, 4 slices, (50g) thinly sliced
Fresh sage
30 g, leaves, shredded (¼ cup)
White wine vinegar
2 tsp
Lemon(s)
1 medium, wedges, to serve
Instructions
1
Boil, steam or microwave potatoes until tender. Drain.
2
Meanwhile, cut chicken breasts in half horizontally. Cover with a sheet of baking paper and use a meat mallet or rolling pin to gently pound to about 5mm thick.
3
Heat half the oil in a large non-stick frying pan over medium-high heat. Cook chicken, in batches, for 3–4 minutes each side or until browned and cooked through. Transfer to a plate and cover to keep warm.
4
Heat remaining oil in same pan over medium-high heat. Add prosciutto and sage and cook, stirring, for 2–3 minutes or until crisp. Add vinegar and cook, stirring, for 1 minute. Add potatoes and cook, stirring, for 5–6 minutes, or until golden. Drizzle chicken with any pan juices and serve with potato mixture and lemon wedges.
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