Recipe: Chicken saltimbocca
Indulge in some delicious autumn comfort food with these fabulous recipes from Moy Park Chicken
What you'll need
4 Moy Park chicken breasts
8 slices of prosciutto or Parma ham
8 large fresh sage leaves
Seasoned flour for dusting
Pinch sea salt
Pinch black pepper
4 lemon wedges to serve (optional)
Slice each of the chicken breasts in half horizontally into an escalope. Cover each piece of chicken with clingfilm and flatten until the meat is nice and thin. Season each escalope with salt and pepper.
Next, cover each escalope with a slice of prosciutto or Parma ham and top with a fresh sage leaf and secure it all together with a cocktail stick. Make sure you keep your escalopes as flat as possible. Finally, dust each escalope with your seasoned flour.
To cook, heat the butter in a frying pan and wait until the butter is foaming, add the escalopes to the pan and cook on a high heat for around one minute on each side until the escalope is a beautiful golden colour.
Reduce the heat and allow the chicken to cook right through. Add more butter to the pan if needed.
To serve, drizzle the chicken in lots of fresh lemon juice and serve piping hot with some saffron potatoes and French beans.