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Chicken saltimbocca

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Chicken saltimbocca.
Chicken saltimbocca.Marina Oliphant
easyTime:< 30 minsServes:6

The word saltimbocca is Italian for ''jumps in the mouth'', which describes what these tasty morsels of chicken, jamon and mozzarella cheese will do. They make an excellent lunch with a green salad or, another combination I love, with a creamy pumpkin and rosemary risotto.

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Ingredients

  • 6 medium skinless chicken breasts

  • 300g mozzarella

  • 36 sage leaves

  • 18 thin slices of prosciutto

  • salt and pepper

  • 1 lemon for serving

Method

  1. Cut each chicken breast into three even slices.

    Slice the mozzarella into ½-centimetre-thick slices.

    Lie the chicken slices out flat on a cutting board, place a slice of mozzarella on each slice of chicken, then put a couple of sage leaves on the cheese.

    Cover with a slice of prosciutto, pressing it on firmly, and season.

    Heat a large frypan over medium heat. Place chicken slices in the pan, prosciutto side down, and cook for about two minutes or until the prosciutto is crisp and well-coloured.

    Turn chicken over and continue cooking for another two minutes on medium heat.

    Serve with lemon wedges.

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