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.
Make it gluten free: Check prosciutto and stock are gluten free.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 4g
Dietary fibre 9g
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