Chicken saltimbocca with basil mash

Chicken saltimbocca with basil mash

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(13 ratings)

Prep: 15 mins Cook: 20 mins

Easy

Serves 2
A delicious combination of ham, basil and chicken which is easy to make and low fat

Nutrition and extra info

Nutrition:

  • kcal481
  • fat11g
  • saturates3g
  • carbs50g
  • sugars4g
  • fibre4g
  • protein47g
  • salt1.2g
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Ingredients

  • 2 skinless chicken breast fillets
  • 2 large basil leaves
  • 2 slices prosciutto
    Prosciutto

    Prosciutto

    proh-shoo-toe

    Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp marsala
  • 100ml chicken stock

For the basil mash

  • 500g potato, cut into large chunks
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2-3 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 tbsp grated Parmesan
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1-2 tbsp chopped basil
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

Method

  1. Make the mash: boil the potatoes in salted water for 15-20 mins until tender. Drain and mash well. Stir in the milk, then the Parmesan and basil. Season with black pepper and keep warm.

  2. Meanwhile, sit the chicken breasts on a board and cut through them horizontally leaving one side attached. Open them up like a book and lay a basil leaf on top of each, topped with a slice of prosciutto. Secure with a cocktail stick.

  3. Heat the oil in a large, non-stick frying pan and add the chicken breasts, hamside down. Cook for 2-3 mins until golden, then turn over and cook for 2 mins more. Pour over the Marsala and allow to bubble for 1 min. Add the stock and simmer for 5 mins until the chicken is cooked. Lift the chicken out, cover to keep warm, then boil the pan juices to reduce a little. Serve with the basil mash and a green salad on the side, if you like.

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Comments (12)

susieone's picture
5

Very quick and very easy. I used tawny port as I had no Marsala - it was good. I will make this again as everyone loved it.

susieone's picture
5

Very quick; very easy. I used tawny port instead of marsala (I didn't have any!) and it worked well. It looked quite elegant on the plate and I shall definitely make this again.

annbirchall's picture
5

Easy to do and incredibly tasty, would happily eat this in a restaurant.

flowerladyofrye's picture
5

Just made this for tea tonight,Me and my Husband thought this dish was rather delicious and a perfect winter warming dinner & nice and rustic !! so easy and simple to cook. will definately cook it again.

flowerladyofrye's picture
5

Just made this for tea tonight,Me and my Husband thought this dish was rather delicious and a perfect winter warming dinner & nice and rustic !! so easy and simple to cook. will definately cook it again.

bumblepest's picture
4

Very easy and tasty. Made this twice now & had appreciative response each time.

ade_in_the_kitchen's picture
5

Very quick to prep and make, very tasty and well received by my harshest critic, my wife!

hannag's picture
5

Just made this for dinner - very quick and easy - and really, really tasty - will definitely be making this again :0)

jennypiccolo's picture
3

Quick, easy and tasty, good for a midweek family meal.

filomena_bianco's picture
5

A family favourite. Quick, easy and really tasty!

vlaoverton's picture
4

Yummy! I used a few basil leaves on each chicken breast just for a bit more flavour which was nice. Really easy and quick to cook.

eleanormayo's picture
4

Really quick and easy saltimbocca recipe, although I couldn't quite figure out how to slit my chicken, so just bashed it flat with a rolling pin instead! And I added an extra splash of marsala at the end for a bit of added richness.

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