Chicken Saltimbocca
4
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 2 • Difficulty: Easy
The distinctive aromas and flavours of this Italian-inspired chicken dish are utterly sensational. It’s the perfect dish for a special occasion.
Ingredients
Chicken breast, skinless, raw
300 g, 2 x 150g, boneless
Sage, Dried
4 teaspoon(s), level, ideally use 4 sage leaves
Salt
1 pinch
Black pepper
⅛ teaspoon(s)
Parma Ham
2 slice(s), thin
Calorie controlled cooking spray
5 spray(s)
Sweet Sherry
50 ml
Vegetable stock cube
1 cube(s), chicken or vegetable, make up to 100ml with hot water
Broccoli, raw
50 g, to serve, and any mixture of fresh green veg
Instructions
1
Place the chicken breasts, well-spaced, on a large piece of cling film. Cover with a second piece of cling film. Using a meat mallet or rolling pin, gently but firmly beat out the chicken breasts until flattened and an even thickness.
2
Remove the cling film and place two sage leaves on top of each chicken breast. Season with a little salt and pepper, then place a slice of Parma ham on top of each one. Turn them over, then roll them up from the narrow end. The ham should be on the outside. Secure with cocktail sticks.
3
Spray a heavy based frying pan with low fat cooking spray. Add the chicken & Parma rolls and cook over a medium-high heat for about 2-3 minutes, turning often to seal them. Pour in the Marsala or sweet sherry, allow it to bubble up, then add the stock. Heat until simmering, then cover with a lid or piece of foil and turn the heat to low.
4
Simmer for 20-25 minutes, spooning the juices over the chicken after 15 minutes. Serve the chicken, removing the cocktail sticks, with steamed fresh green vegetables.
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