Chicken saltimbocca with lemon sauce

Author: Liz Macri - Recipe Writer & Editor

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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

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 385cal

Kilojoules 1610kJ

Protein 43g

Total fat 14g

–Saturated fat 4g

Carbohydrates 15g

–Sugars 8g

Dietary fibre 9g

Sodium 720mg

Calcium 110mg

Iron 3.5mg

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.

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