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
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.