Chicken Saltimbocca

Method

• 1)

  Set oven to grill on high. Pop 4 chicken breast onto a lined baking tray, sprinkle with salt and pepper. Then whack some baking paper on top and hit it with either a meat mallet, rolling pin or bottle of wine to flatten them out until they are an even thickness. should be about 1-1.5cm thick. Pop some prosciutto on top and squash in a sage leaf. Add the baking paper back over the top and give it one more little whack to make sure everything is nicely stuck together. Remove the paper and place a heaped teaspoon of butter onto each chicken breast and pop it into the oven. It should take approx 10mins then pull them out to rest once the prosciutto is crispy and chicken is cooked. (note if your oven is dirty the grill may smoke, if this is the case just turn your oven to 220c and cook until crispy.)

• 2)

  While the chicken is in the oven place the rest of the butter into a pan, add one finely diced onion and sweat that down. Add 2 cloves chopped garlic, zest of 1 lemon and. 6 chopped sage leaves. Then optional but slice your green beans down the middle and add those to the pan with 150ml of chicken stock and place on the lid. Cook them for couple of mins then add a teaspoon of cornflour and a heaped tablespoon of baby capers and chopped parsley. Give it a toss to dissolve the corn flour and the sauce to thicken.

• 3)

  Your chicken should be resting so pop some beans onto the plate with a piece of the chicken and drizzle in some of the butter from the roasting pan and a squeeze of fresh lemon. Enjoy!