Recipe Favourites Poultry Saltimbocca

Saltimbocca 

Ingredients

4 boneless chicken breasts

8 fresh sage leaves

4 proscuitto slices

1 tbsp low fat spread

1 tbsp olive oil

1 tbsp plain flour

150ml dry white wine

300ml chicken stock

Salt & freshly ground pepper, to taste

Method

Using a *Wusthof Classic 12cm Utility knife, carefully cut a slit in the side of each chicken breast; enlarge slit to form a pocket. Place two sage leaves in each pocket. Close pockets and wrap each breast tightly with 1 slice of prosciutto; secure with cocktail sticks.

Heat low fat spread and oil in a *Le Creuset 32cm Bistro Pan and brown chicken breasts for 2 minutes on each side. Remove chicken from pan and keep warm.

Add flour to pan and quickly stir to remove any burnt bits from the bottom, gradually add wine and stock. Bring to the boil stirring constantly, season with salt and pepper to taste. Return cooked chicken to pan and bake in a pre-heated 200 º C oven for 20 minutes. Carefully turn breasts over and continue to cook for a further 10 minutes. Remove cocktail sticks and serve with sauce and vegetables of choice.

SERVES 4

*Le Creuset 32cm Bistro Pan available in Cherry Red or French Blue.  RRP $369.00

*Wusthof Classic 12cm Utility Knife.  RRP $109.00