Chicken saltimbocca with baked courgettes and tomatoes
This dish originates from Rome and contains layers of pan-fried chicken, cheese and prosciutto in a white wine sauce. For this recipe, you will need two long wooden skewers.
Ingredients
For the chicken saltimbocca
- 1 chicken breast, skin removed and boneless, cut in half lengthways
- 2 slices fontina cheese, 3mm thick and same length as the chicken piece
- 2 x 30g/1oz slices prosciutto, 2mm thick and same length as the chicken piece
- 4 fresh sage leaves
- 40g/1½ oz plain flour, for dusting
- 50g/1¾oz unsalted butter
- 2 tbsp olive oil
- 100ml/3½fl oz white wine
- salt and freshly ground black pepper
For the baked courgettes and tomatoes
- 3 tbsp extra virgin olive oil
- 2 courgettes, cut into 6mm/¼in round slices
- 2 tomatoes, cut into 6mm/¼in round slices
- 2 marjoram sprigs, leaves picked
- 2 tbsp freshly grated Parmesan
- 2 tbsp panko breadcrumbs
- salt and freshly ground black pepper
Method
To make the chicken, flatten the chicken pieces slightly, then season with salt and pepper.
Place one slice of fontina on top of each chicken piece, followed by a prosciutto slice and 2 sage leaves.
Secure each chicken piece with a wooden skewer.
Dust the chicken sides with the flour, shaking off any excess.
Heat half the butter and oil in a frying pan then add the meat pieces, chicken-side down, and cook over a medium heat for about 2 minutes or until sealed.
Turn over and cook for 1 minute on the prosciutto sides.
Turn over again, add the wine and reduce by half.
Check the chicken is cooked through – the juices should run clear with no trace of pink when the thickest part is pierced with a skewer. Transfer the chicken to a plate and keep the pan over the heat.
Add the remaining butter to the pan with the wine and chicken juices, and melt to thicken the sauce.
Pour the sauce over the chicken and keep the chicken warm.
To make the baked courgettes and tomatoes, preheat the oven to 250C/230C Fan/Gas 9.
Drizzle 1 tablespoon oil in a small ovenproof dish.
Arrange alternate slices of courgette and tomato, overlapping each other, in the dish. Season with salt and pepper.
Drizzle with another 1 tablespoon olive oil, sprinkle with the marjoram and top with the Parmesan and panko breadcrumbs.
Bake for 4–5 minutes until the cheese begins to turn golden.
Remove and drizzle with the remaining oil before serving with the chicken saltimbocca.
