Editing…

or Cancel

Chicken Saltimbocca

  • Send to Group
  • Add to Set
  • Print
Prep time Cook time Difficulty Views Rated (1) Recipe #
30m 10m 2-Pretty easy 236
5 stars
1
783
Added by Claire D on 23 June 2008
jbomb forked this on 28 January 2009 (4 descendants)

Description (Some HTML is OK)

A really tasty way to do something different with chicken breasts


Ingredients

Makes 4 servings

  • 4 chicken breasts
  • 4 slices parma ham or prosciutto
  • 16 sage leaves
  • flour to coat
  • 1 tablespoon oil
  • knob of butter
  • cocktail sticks

Preparation (Some HTML is OK)

1. cut each chicken breast into about 6 pieces
2. put each piece into a sandwich bag (or between clingfilm) and bash it with a cooking mallet (not sure of technical term!) until it's about 2mm thick
3. cut each piece of parma ham or prosciutto into about 6
4. put a piece of the ham onto a piece of the chicken and then a sage leaf on top of the ham, and 'pin' together with a cocktail stick
5. once you've done all of them, coat each piece completely with flour
6. heat the oil and butter in a pan, and when the butter is bubbling, fry each piece of chicken, sage side down first for about a minute each side (you'll be able to see when it's cooked as it's so thin).
You'll obviously need to do this in batches, but it won't matter as they cook so quickly.
7. Serve and enjoy!

Blogged at Optional. Fill in if you've blogged this recipe elsewhere and would like to link to it.

(the name of your blog, not the recipe) (the web address of the actual recipe)

Editing…

or Cancel

Comments (1)

  • Tora said on 16 Dec 2008:

    Namnam! This looks incredible. So pleased I stumbled across this - thank you so much for sharing!! Fork'd!

    Tora forked this on 16 December 2008 She tried it and rated it 5 stars


Back to top


Tags [?]

or Cancel

Double click words or drag-select to add tags.

Close

Sets – this is part of

Coming soon!

Groups – this belongs to

Coming soon!

Attribution [?]

[Help with licensing / privacy]

Public recipe

Photos by Claire D (3)

 Enter your caption here
 Enter your caption here
 Enter your caption here