HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken Saltimbocca
topBanner
Chicken Saltimbocca

Chicken Saltimbocca

with Squashed Butternut and Garlicky Beans

Read more

The Italian word saltimbocca loosely translates as ‘jump in the mouth’. This dish is traditionally made with veal, ham and sage. We have mixed it up a little in this recipe using chicken in place of veal. We think it truly lives up to its name and will make your taste buds sing!

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

600 grams

Butternut Squash

1 pack(s)

Green Beans

1 unit(s)

Garlic Clove

½ bunch(es)

Sage

2 unit(s)

Chicken Fillet

1 pack(s)

Serrano Ham

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1573 kJ
Energy (kcal)376 kcal
Fat7.0 g
of which saturates2.0 g
Carbohydrate26 g
of which sugars14.0 g
Protein54 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Frying Pan
Grater
Large Pot
Baking Tray
Plate
Instructions
Instructionsarrow up iconarrow up icon
1

Boil a large saucepan of water with a pinch of salt. Peel the butternut squash, cut it in half lengthways and scoop out the seeds. Slice it widthways into slices about 1cm thick and then chop it into 1cm cubes. Remove the tops and bottoms off the green beans. Peel and grate the garlic. Pick the sage leaves off their stalks. Put each chicken breast between two sheets of clingfilm and bash with a frying pan until 2cm thick.

2

Put the butternut into the saucepan. Cook for 15 – 20 mins. TIP: The butternut is cooked when you can easily slip a knife through. Once cooked, drain in a colander. Season with salt and black pepper and add a knob of butter (if you have some). Mash until smooth.

3

While the butternut is cooking, heat a drizzle of oil or a knob of butter in a frying pan on medium heat. Once hot, throw in the sage leaves. Cook until crispy, about 1 minute. Remove them from the pan to some kitchen paper. Leave the pan on medium heat and add a little more oil.

4

Season your chicken with black pepper, then lay a slice of serrano ham on top of each chicken breast. Carefully lay the chicken in the pan, ham-side down. Arrange the sage leaves on top of the chicken, then lay another slice of serrano ham on top. Cook the chicken for 1 – 2 mins on each side then pop on a baking tray. Roast on the top shelf of your oven for 10 – 12 mins. TIP: The chicken is cooked, when it is no longer pink in the middle.

5

While the chicken is roasting, put the frying pan back on medium heat and add your green beans. Stir-fry for 6 – 7 mins, until slightly crispy. Add your garlic and continue cooking for 1 minute more. Remove from the heat.

6

Serve the squashed butternut on plates with the chicken saltimbocca and garlicky beans on the side.