Our chicken saltimbocca is a must for your midweek menu. Paired with prosciutto, potatoes and sage, you’ve got yourself a winner.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
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
Description
Our chicken saltimbocca is a must for your midweek menu. Paired with prosciutto, potatoes and sage, you’ve got yourself a winner.
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.
