Chicken Italian

Chicken saltimbocca with radish and cucumber salad

Name: Chicken saltimbocca with radish and cucumber salad
Yield: 4
Cuisine: /italian
Ingredients: 4 x 160g chicken breasts; 8 large sage leaves; 8 thin slices prosciutto; 1/3 cup (80ml) extra virgin olive oil; 25g unsalted butter; 125ml dry white wine; 1 bunch radishes, quartered; 3 Lebanese cucumbers, chopped; 2 handfuls rocket leaves; Juice of 1 lemon

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by Silvia Colloca

Cook and author

Sep 10, 2016

An easy, gluten-free chicken dish with an extra layer of prosciutto for flavour.

4 x 160g chicken breasts
8 large sage leaves
8 thin slices prosciutto
1/3 cup (80ml) extra virgin olive oil
25g unsalted butter
125ml dry white wine
1 bunch radishes, quartered
3 Lebanese cucumbers, chopped
2 handfuls rocket leaves
Juice of 1 lemon

Method

1.

Place each chicken breast between sheets of baking paper and flatten with a rolling pin to an even thickness. Season with pepper, then place a slice of prosciutto and a sage leaf on top of each and secure with a toothpick.
2.

Heat 2 tbs oil in a large frypan over medium heat, add the chicken, pancetta side down, and cook for 5 minutes or until the prosciutto starts to crisp. Turn chicken, add sage and butter to the pan, then cook for a further 5 minutes. Remove. chicken.
3.

Add the wine to the pan and cook a further 2 minutes or until reduced. To make the salad, combine the radish, cucumber, lemon juice, rocket and remaining 2 tbs olive oil. Serve with chicken and drizzle over sauce from pan.