> recipes > free range chicken breast saltimbocca
Ingredients
- 4 Lilydale Farms chicken breast fillets - skin off
- 4 thin pieces of Provolone cheese - each approx 25g
- 4 thin slices of Proscuitto
- 12 fresh sage leaves
- 60ml olive oil
- 20g butter
300ml chicken stock
- 150ml cream
Method
- On a strong board or surface flatten chicken fillets to 1/2cm
thickness. Use cling wrap over chicken to avoid sticking & tearing
- Place cheese in centre and roll chicken around.
- Lay out slice of prosciutto and arrange 3 sage leaves along length.
Wrap each chicken roll tightly and evenly in prosciutto. Refrigerate
for 30 minutes.
- Heat oil gently in frypan and add butter, when butter begins
to foam add chicken rolls. Cook approx 10 mins turning frequently to colour.
Transfer to oven tray and cook for further 5 -10mins in 160ºC oven.
- Add chicken stock to pan and bring to simmer, using a wooden
spoon to lift any sediment from the bottom of the pan. Reduce by half
then add cream and stir to combine. Return chicken to frypan and spoon
sauce over to glaze. Remove from heat and rest in warm place for 5 minutes.
