Chicken saltimbocca with lemon sauce
Nutrition Info.(per serve)
- 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
- 1/2 cup rocketarugulaX
- 1/3 x 400g can four-bean mix
- 1 teaspoon balsamic vinegar
- 1/2 bunch asparagus
- 1/4 cup reduced-salt chicken stock
- 3 teaspoons lemon juice
Total fat 14g
Saturated fat 4g
Dietary fibre 9g
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.