Chicken-saltimbocca-with-permesan-mash

Chicken saltimbocca with garlic, basil and Parmesan mash

Chicken can only get better when topped with prosciutto!

By , 02 November 2017

(7 votes)

Chicken saltimbocca with garlic, basil and Parmesan mash
  • 55 Mins
  • Serves: 8
  • Price: £1.38 per serving
Nutritional Info
Each 265g serving contains
  • Energy

    1186KJ

    284KCAL

    14%
  • Fat

    5.8g

    low

    8%
  • Saturates

    3.4g

    low

    17%
  • Sugars

    2.7g

    low

    3%
  • Salt

    0.58g

    low

    10%
of your reference intake.
Typical energy values per 100g: 448kJ/107kcal.
Ingredients
  • 4 baking potatoes, peeled and cut into chunks
  • 30ml extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 15g basil, chopped, plus 32 whole leaves
  • 20g Parmesan, finely grated
  • 4 large skinless chicken breasts
  • 125g mozzarella, cut into 8 slices
  • 4 slices Asda Italian Prosciutto, cut in half widthways
  • 75ml marsala wine or sherry
  • 1 Oxo Reduced Salt Chicken Stock Cube, dissolved in 200ml boiling water
  • 400g Frozen for Freshness Whole Green Beans
Method
  • Preheat the oven to 120C/100C Fan/Gas ½.

  • Put the potatoes in a pan of cold water, bring to the boil and simmer for 15-20 mins until soft. Drain, then leave to steam-dry for 5 mins.

  • Meanwhile, heat 20ml of the oil in a pan over a medium heat, add the garlic and chopped basil, and fry for 2 mins until softened. Remove 1tbsp of the oil and set aside.

  • Return the potatoes to the pan and mash until smooth. Stir through the Parmesan and season with freshly ground black pepper. Cover with foil and keep warm in the oven until ready to serve.

  • With a sharp knife, cut the chicken breasts in half horizontally. Place each breast between 2 sheets of clingfilm and hit with a rolling pin to flatten.

  • Place 2 basil leaves on each breast, top with a slice of mozzarella and prosciutto, secure with a cocktail stick and season with black pepper.

  • Heat the remaining 10ml oil in a large pan and fry the chicken for 2-3 mins until golden. Turn over and fry for 2 mins more. Turn off the heat and pour the marsala or sherry into the pan. Return to the heat and simmer for 1 min, then add the stock and simmer for 5 mins until the chicken is cooked through.

  • Transfer the chicken to a plate, cover with foil and leave to rest for 5 mins. To make a sauce, simmer the stock mixture until syrupy.

  • Bring a pan of water to the boil. Add the beans and cook for 1 min until thawed and bright green. Drain and toss through the garlic oil that was set aside.

  • Garnish each chicken breast with 2 basil leaves. Serve with a spoonful of mash, green beans and a drizzle of the sauce.