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Serrano Ham Wrapped Chicken Saltimbocca
Serrano Ham Wrapped Chicken Saltimbocca

Serrano Ham Wrapped Chicken Saltimbocca

with Sage Sauce, Cheesy Roast Potatoes, Asparagus and Tomatoes

Saltimbocca's name translates in Italian to "jumps in the mouth", which this dish fully intends to do. This combination of tender chicken breast, Serrano ham and crispy sage results in a delicious take on the classic Roman dish. Full of flavour and textures, this delicious dish is the perfect addition to your repertoire.

Tags:
Carb Smart
High Protein
Calorie Smart
Allergens:
Milk
Egg
Sulphites

The quantities provided above are averages only.

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 war 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.

Total50 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

200 grams

Asparagus

125 grams

Baby Plum Tomatoes

½ unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove**

½ bunch(es)

Sage

2 unit(s)

British Chicken Breasts

2 slice(s)

Serrano Ham

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

10 grams

Chicken Stock Paste

30 grams

Unsalted Butter

(Contains: Milk)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2447 kJ
Energy (kcal)585 kcal
Fat23.2 g
of which saturates12.4 g
Carbohydrate51.5 g
of which sugars7.9 g
Dietary Fibre7.7 g
Protein49.3 g
Salt3.24 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Garlic Press
Rolling Pin
Medium Saucepan
Baking Paper
Pan
Aluminum Foil

Instructions

Roast the Potatoes
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through and sprinkle with Italian style cheese.

Bring on the Asparagus
2

Meanwhile, trim and discard the bottom 2cm from the asparagus and pop onto another baking tray with the tomatoes. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out and set aside.

Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).

Pick the sage leaves off their stalks (4 per person).

Bash the Chicken
3

Sandwich each chicken breast between two pieces of baking paper or cling film.

Pop it onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Time to Fry
4

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper, then place 2 sage leaves on each breast, followed by a Serrano ham slice.

Once the pan is hot, lay in the chicken, ham-side down, and cook until browned and crispy, 5-6 mins each side. Lower the the heat if needed.

Once cooked, transfer to a plate, cover with foil and set aside to rest. Set your pan aside to use later. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

Simmer the Sage Sauce
5

When the potatoes have 10 mins left, pop the asparagus and tomatoes on the middle shelf of your oven to roast until tender, 8-10 mins.

Put your frying pan back on medium-high heat with a drizzle of oil. Once hot, add the shallot and cook until softened, 3-4 mins. Stir in the garlic and remaining sage leaves and cook for 1 min.

Add the cider vinegar, allow it to evaporate, then stir in the water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil and simmer until reduced by half, 2-3 mins.

Vigorously stir in the butter until melted, then remove from the heat.

Finish and Serve
6

When everything's ready, taste the sauce and season with salt and pepper if needed. Add a splash of water if it's a little thick.

Slice your chicken widthways into thin slices and serve your chicken saltimbocca with the roast potatoes and asparagus alongside.

Spoon over the sauce to finish.

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