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Photo of Chicken saltimbocca with asparagus by WW

Chicken saltimbocca with asparagus

Total Time
35 min
20 min
15 min
Serve this sage-scented prosciutto-wrapped chicken breast with fluffy yellow polenta


Skinless chicken breast

450 g, (500g), fat trimmed

Fresh sage

24 g

Prosciutto fat trimmed

90 g

Olive oil

1 tbs

Skim milk

1 cup(s), (250ml)


½ cup(s), (85g)

Grated parmesan cheese

cup(s), (25g)


2 bunch(es)

Green string beans

250 g


  1. Use a meat mallet to pound each chicken breast fillet to 1.5cm thickness. Top half of each chicken piece with a sage leaf. Fold chicken to enclose, place another sage leaf on the outside, then wrap each chicken piece with a quarter of the prosciutto.
  2. Heat oil in a large non-stick frying pan over high heat. Add chicken and cook for 3 minutes each side or until breast is cooked through. Remove from pan and cover to keep warm.
  3. Place milk and 1 cup (250ml) cold water in a medium saucepan over medium-high heat and bring to the boil. Reduce heat to low and gradually stir in polenta. Cook, stirring, for 6–8 minutes or until thickened. Stir in grated parmesan and season with salt and freshly ground black pepper.
  4. Boil, steam or microwave asparagus and beans until just tender. Drain. Divide polenta among four serving plates, top with chicken saltimbocca and serve with asparagus and beans.