- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 20 minutes
- Effort: easy
- 4 sage leaves
- 4 slices cheese
- 4 thin slices prosciutto
- 4 boneless, skinless chicken breasts, (175g each)
- 2 tbsp plain flour
- sea salt flakes and freshly ground black pepper
- 4 tbsp extra virgin olive oil
- 25 g butter
- 100 ml dry white wine
- juice of 1/2 lemons
- 1 tbsp flat leaf parsley, finely chopped
For the quick tomato sauce:
- 4 tbsp olive oil
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 450 g cherry tomatoes
- 15 g basil, torn into small pieces
- black pepper
- 1 tsp brown sugar, (optional)
1. Set the oven to 200°C/gas 6. Place a sage leaf, a slice of cheese and piece of proscuitto on each piece of chicken and secure in place with a cocktail stick.
2. Season the flour with salt and freshly ground black pepper then use to coat the chicken breasts.
3. Heat half the oil in a large frying pan and add half the prepared chicken breasts. Cook for 3 minutes on each side until golden brown. The chicken should be slightly under cooked. Remove and cook the remaining chicken breasts in the remaining oil. Remove the second batch of chicken and clean the pan.
4. Melt the butter in the clean pan over a medium heat. When the butter has started to froth, add the wine and lemon juice and bring to the boil. Let the wine bubble for 1 minute and then return all the chicken breasts to the pan, spooning over the juices.
5. Transfer the chicken to a hot oven and cook for 2 minutes. Remove from the oven, scatter the chopped parsley over and cook for 1 minute more.
6. For the quick tomato sauce, heat the oil in a large saucepan. Add the onion and cook over a very low heat for about 5 minutes, until the onions are soft but not brown.
7. Stir in the garlic, tomatoes and basil. Cook over a low heat for 10 minutes; the tomatoes will soften so mash gently with the back of a wooden spoon.
8. Continue to simmer for another 20 minutes until the sauce is very thick; season with salt and freshly ground black pepper to taste, adding a little sugar if needed to balance the acidity of the tomatoes. Serve with the chicken saltimbocca.
Rate This Recipe