Chicken saltimbocca

Steam 2 (80g) baby (chat) potatoes until tender. Use a rolling pin to pound 150g lean chicken breast (halved horizontally) until about 5mm thick. Heat 1 tsp oil in a frying pan. Cook chicken until cooked through. Serve with steamed potatoes (quartered), 1 slice cooked prosciutto (crumbled), and Italian salad made with rocket leaves, 3 semi-dried tomatoes (not in oil), 3 pitted black olives and a few thin shavings parmesan cheese. Sprinkle with fresh sage leaves to serve.