Chicken saltimbocca with lemon sauce
- 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
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.
Nutrition Info (per serve)
Total fat 14g
Saturated fat 4g
Dietary fibre 9g
Make it gluten free: Check prosciutto and stock are gluten free.
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