Chicken saltimbocca with lemon sauce

Saltimbocca is traditionally made with veal — but it's healthier and tastes even better with our chicken version for one.

Serves: 1

Time to make: 35 mins

Ingredients

More weights & measures

1 small (125g) chicken breast fillet
1 teaspoon finely chopped fresh rosemary, or pinch dried rosemary
1 slice prosciutto
2 teaspoons olive oil
3 fresh sage leaves
1 small tomato, coarsely chopped
½ cup rocketarugulaX
⅓ x 400g can four-bean mix
1 teaspoon balsamic vinegar
½ bunch asparagus
¼ cup reduced-salt chicken stock
3 teaspoons lemon juice

Instructions

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1 Sprinkle chicken with rosemary. Wrap prosciutto around chicken. Heat oil in a non-stick frying pan over high heat. Gently fry the sage for 1 minute, or until crisp. Place on a paper towel and set aside. Add chicken to the pan and cook for 3–4 minutes each side.

2 Meanwhile, combine tomato, baby rocket, beans and vinegar in a small bowl. Then boil, steam or microwave asparagus until tender.

3 Add stock and juice to pan with the chicken and boil for 2 minutes, or until sauce reduces by half and chicken is cooked through. Serve chicken with lemon sauce, salad and asparagus, and garnish with crispy sage leaves.

Variations

Make it gluten free: Check prosciutto and stock are gluten free.

Nutrition Info (per serve)

Calories 385 cal

Kilojoules 1610 kJ

Protein 43 g

Total fat 14 g

Saturated fat 4 g

Carbohydrates 15 g

Sugar 8 g

Dietary fibre 9 g

Sodium 720 mg

Calcium 110 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.