Chicken saltimbocca

Our chicken saltimbocca is a must for your midweek menu. Paired with prosciutto, potatoes and sage, you’ve got yourself a winner.

4

10m

20m

Ingredients

  • 800g baby potatoes
  • 2 Coles RSPCA Approved Australian Chicken Breast Fillets, halved horizontally
  • 4 slices prosciutto
  • 8 sage leaves
  • 20g butter
  • 1 tbs olive oil
  • 1 tbs chopped sage
  • 120g pkt Coles Australian 4 Leaf Salad

Method

STEP 1

Cook potatoes in a saucepan of boiling water for 15 mins or until tender.

STEP 2

Meanwhile, place the chicken between 2 sheets of plastic wrap. Use a rolling pin or meat mallet to gently pound until 1cm thick. Place 1 prosciutto slice on a clean work surface. Top with 2 sage leaves. Place 1 piece of chicken in the centre and wrap the prosciutto around the chicken, pressing firmly to secure. Repeat with the remaining prosciutto, sage leaves and chicken.

STEP 3

Add the butter and oil to a large frying pan over medium heat. Place the chicken, sage-side up, in the pan and cook for 2 mins. Turn and cook for a further 2 mins or until chicken is golden brown and cooked through. Transfer to a plate and loosely cover with foil.

STEP 4

Drain the potatoes. Add to the pan with the chopped sage. Toss to coat.

STEP 5

Divide chicken, potatoes and salad leaves among serving plates. Season.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.