THE DAIRY KITCHEN
Chicken Saltimbocca
By THE DAIRY KITCHEN
Makes
4
Difficulty
Easy
Preparation
15 MINS
Cooking
15 MINS
An Italian classic with succulent chicken breasts stuffed with prosciutto, mozzarella and sage. Cook for a fabulous family meal tonight.
Ingredients
4 small skinless chicken breast fillets4 slices prosciutto
4 slices mozzarella cheese
4 sage leaves
40g butter
seasonal vegetables, for serving
Nutrition (per serve)
| Energy (kj) | 1809 |
| Protein (g) | 44 |
| Fat Total (g) | 23 |
| Calcium (mg) | 229 |
| Carbohydrates (g) | 4 |
Method
- Place chicken fillets smooth-side down, between two pieces of plastic wrap. Pound fillets until 5mm thick with the flat side of a meat mallet or a wooden rolling pin.
- Top each slice of chicken with a slice of mozzarella. Fold in half widthways, top with a sage leaf and wrap with prosciutto to secure.
- Heat butter in a heavy-based frypan and cook chicken until well browned, transfer to a 180°C oven for 10-15 minutes or until cooked through. Serve chicken drizzled with pan juices and seasonal steamed vegetables.
