Chicken Saltimbocca
  • Cooking Time: 30
  • Servings: 4
  • Preparation Time: 10
  • 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)
  1. Place ham slices evenly on top of chicken. Roll up chicken and ham; secure with wooden toothpicks.
  2. 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.
  3. 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.
  4. Meanwhile, cook pasta according to pack directions, but do not add salt. Drain in a colander.
  5. 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.
COOK'S TIPS 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.