4 slices salt reduced low fat leg ham
4 skinless single chicken breast fillets (125g each), pounded 5mm thick
6 teaspoons olive oil
3 cloves garlic, crushed
1 cup sliced mushrooms
1 can (400g) chopped tomatoes
6 teaspoons no added salt tomato paste
2 teaspoons chopped oregano
2 teaspoons chopped basil
250g angel hair pasta
4 teaspoons grate parmesan cheese (optional)
Place ham slices evenly on top of chicken. Roll up chicken and ham; secure with wooden toothpicks.
In a large frying pan, heat oil over a medium heat; add garlic and cook for 30 seconds, stirring constantly. Add rolls to pan; cook. turning occasionally, until golden brown, about 5 minutes. Add mushrooms; cook for 2 minutes.
Add tomatoes with liquid, tomato paste, oregano and basil. Bring to the boil. Reduce heat to low; cover and simmer for 15 minutes, stirring occasionally, until chicken is cooked through.
Meanwhile, cook pasta according to pack directions, but do not add salt. Drain in a colander.
Place pasta on a large serving platter. Arrange chicken rolls on pasta; remove toothpicks. Spoon sauce evenly over chicken. Sprinkle with Parmesan cheese. Serve immediately.
Pairs Well With
Braising is a cooking method in which meat is first fried to brown and seal it, then simmered slowly in q liquid. the result is very tender, juicy meat.
To make Veal Saltimbocca rolls, substitute 4 veal steaks, pounded thin for the chicken breast fillets. Proceed with the rest of the recipe as directed.