Chicken saltimbocca

Chicken saltimbocca.
Chicken saltimbocca. Photo: Marina Oliphant

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.


6 medium skinless chicken breasts

300g mozzarella

36 sage leaves

18 thin slices of prosciutto

salt and pepper

1 lemon for serving


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.