- Egg free
- High in protein
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- 2 serves veg or fruit
Savour the taste of Italy with this quick and delicious basil saltimbocca chicken paired with a refreshing heirloom tomato salad.
- Serves4
- Cook time10 minutes
- Prep time15 minutes, + 5 mins resting time
Ingredients
- 2 Coles RSPCA Approved Chicken Breast Fillets, halved crossways
- 12 basil leaves
- 8 prosciutto slices
- 1 tbs olive oil
- 5 Grandma’s Heirloom Tomatoes, thinly sliced
- 1/2 cup basil leaves, extra
- 150g burrata, drained
- 2 tbs balsamic vinegar
- 1/4 cup (60ml) extra virgin olive oil
- Chargrilled sourdough slices, to serve
Nutritional information
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the chicken on a clean work surface. Season. Place 3 basil leaves on top of each piece of chicken. Wrap 2 slices of prosciutto around each piece of chicken to enclose the basil.
Step 2
Heat the oil in a large frying pan over medium heat. Add the chicken and cook for 3-4 mins each side or until golden and cooked through. Transfer to a plate and loosely cover with foil. Set aside for 5 mins to rest.
Step 3
Meanwhile, arrange the tomato and extra basil on a large serving platter. Top with the burrata or mozzarella. Season.
Step 4
Place the vinegar and oil in a screw-top jar and shake until well combined. Season. Drizzle over tomato salad and top with chicken. Serve with chargrilled sourdough slices.
Recipe tip
COOK. STORE. SAVE.
Use it up: Cut any remaining sourdough into 2cm pieces, then toast in the oven until crisp. Store in an airtight container at room temperature for up to 2 weeks. Add croutons to salads.
Smart swap: Already got pork or beef sizzle steaks in the fridge or freezer? Use them here instead of the chicken.
Ingredient tip: You can substitute burrata for fresh mozzarella.
Basil saltimbocca chicken with tomato salad
- Serves4
- Cook time10 minutes
- Prep time15 minutes, + 5 mins resting time
Ingredients
- 2 Coles RSPCA Approved Chicken Breast Fillets, halved crossways
- 12 basil leaves
- 8 prosciutto slices
- 1 tbs olive oil
- 5 Grandma’s Heirloom Tomatoes, thinly sliced
- 1/2 cup basil leaves, extra
- 150g burrata, drained
- 2 tbs balsamic vinegar
- 1/4 cup (60ml) extra virgin olive oil
- Chargrilled sourdough slices, to serve
Description
Savour the taste of Italy with this quick and delicious basil saltimbocca chicken paired with a refreshing heirloom tomato salad.
Method
Step 1
Place the chicken on a clean work surface. Season. Place 3 basil leaves on top of each piece of chicken. Wrap 2 slices of prosciutto around each piece of chicken to enclose the basil.
Step 2
Heat the oil in a large frying pan over medium heat. Add the chicken and cook for 3-4 mins each side or until golden and cooked through. Transfer to a plate and loosely cover with foil. Set aside for 5 mins to rest.
Step 3
Meanwhile, arrange the tomato and extra basil on a large serving platter. Top with the burrata or mozzarella. Season.
Step 4
Place the vinegar and oil in a screw-top jar and shake until well combined. Season. Drizzle over tomato salad and top with chicken. Serve with chargrilled sourdough slices.