Belfast Telegraph

Home Life Recipes

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

50g butter

Pinch sea salt

Pinch black pepper

4 lemon wedges to serve (optional)

SERVES 4

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.

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