Chicken

Chicken saltimbocca

Name: Chicken saltimbocca doctor Sandro Demaio
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 4 × 220g chicken breast fillets, butterflied; 8 sage leaves; 4 slices Parma ham (prosciutto); 4 slices provolone; ¼ cup (60ml) olive oil; 1 onion, finely chopped; ½ cup (125ml) dry white wine; Mixed salad leaves or steamed greens, to serve

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This combination of melted cheese, salty prosciutto, crisp browned chicken and flavour-packed sage is incredible. Taking just minutes to prepare and cook, it’s a recipe that never fails to impress. Serve it on a summer’s night with a simple green salad or in the colder months with steamed greens. While I prefer the healthier, more sustainable chicken breast, thinly sliced veal also works well, says Dr Sandro. This recipe is an edited extract from The Doctor’s Diet by Dr Sandro Demaio (Macmillan Australia, $34.99).

4 × 220g chicken breast fillets, butterflied
8 sage leaves
4 slices Parma ham (prosciutto)
4 slices provolone
¼ cup (60ml) olive oil
1 onion, finely chopped
½ cup (125ml) dry white wine
Mixed salad leaves or steamed greens, to serve

Method

1.

Place chicken fillets cut-side up on a clean work surface. Cover with plastic wrap and, using a meat mallet or rolling pin, pound until they’re about 1cm thick. Season both sides with salt and pepper. Place 2 sage leaves, a slice of Parma ham and a slice of provolone on one half of each fillet, then fold over to roll up and enclose. Secure with two toothpicks.
2.

Heat the olive oil in a large deep frying pan over medium-high heat. Add the chicken and cook, turning regularly, for about 6 minutes or until browned all over. Set aside, lower heat to medium, add onion and cook for 3 minutes or until softened.
3.

Return the chicken to the pan, pour in wine, cover and cook for 10 minutes or until the chicken is cooked through. Remove pan from heat and allow chicken to rest for 5 minutes still covered.
4.

Slice each chicken breast and serve with mixed salad leaves (or steamed greens) and drizzle with pan juices.