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Recipe Instructions

Cook potatoes in a saucepan of boiling water for 15 mins or until tender.

Meanwhile, place the chicken between 2 sheets of plastic wrap. Use a rolling pin or meat mallet to gently pound until 1cm thick. Place 1 prosciutto slice on a clean work surface. Top with 2 sage leaves. Place 1 piece of chicken in the centre and wrap the prosciutto around the chicken, pressing firmly to secure. Repeat with the remaining prosciutto, sage leaves and chicken.

Add the butter and oil to a large frying pan over medium heat. Place the chicken, sage-side up, in the pan and cook for 2 mins. Turn and cook for a further 2 mins or until chicken is golden brown and cooked through. Transfer to a plate and loosely cover with foil.

Drain the potatoes. Add to the pan with the chopped sage. Toss to coat.

Divide chicken, potatoes and salad leaves among serving plates. Season.

Recipe Ingredient

800g baby potatoes

2 chicken breast fillets, halved horizontally

4 slices prosciutto

8 sage leaves

20g butter

18.20 gm olive oil

20.00 ml chopped sage

120g pkt mixed salad leaves

Recipe Cuisine

Italian

Cook Time

30M

Prep Time

0S

Total Time

30M

Nutrition

80.64 calories

11.6 grams fat

4.0 grams saturated fat

36.6 grams carbohydrates

251.8 grams sugar

21.1 grams protein

59 milligrams cholesterol

366.1 milligrams sodium

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NutritionInformation

Recipe Category

Dinner, main

Keywords

Bacon, chicken, lactose allergy, milk allergy, peanut allergy, potato, sesame allergy, soy allergy, tree nut allergy, chicken breast, italian, family, 30 minute, family friendly, homemade, kid friendly, weeknight, main, dinner, low fat, savoury, gluten free, autumn, winter

Description

This succulent saltimbocca recipe makes an easy Italian-style meal at home.

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