Saturday, May 31, 2008

Chicken Saltimbocca

Chicken Saltimbocca
serves 6

3 skinless chicken breast fillets, halved lengthways
6 thin slices boiled ham
6 slices Emmenthal cheese
1 tomato, thinly sliced
1 teaspoon crushed dried sage
75g/3oz fine dried breadcrumbs
2 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley
50g/2oz butter, melted

• Preheat the oven to 180°C/ 350°F/Gas mark 4.
• Put the chicken fillets, bottom side up, between two pieces of cling film. Working out from the centre, pound each piece lightly with a meat mallet. Remove the cling film. Put a ham slice, a cheese slice and a few tomato slices on each piece.
• Sprinkle each fillet lightly with the sage, and roll up Swiss-roll style. Press to seal well.
• Combine the breadcrumbs, Parmesan and parsley. Dip the chicken in the butter, then roll in the breadcrumbs. Bake in a lightly oiled dish for 40–45 minutes.

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