Chicken Saltimbocca with Corn Succotash
Oh, that classic combination that is chicken, sage and prosciutto. A melt in your mouth favourite, paired with a tangy and fresh saltimbocca.
Ingredients
- 2 chicken breast – 250g each
- 1/4 cup sage – roughly chopped
- 4 slices prosciutto
- 45 ml olive oil
- 2 corn cobs – husks removed and corn cut away
- 1 red onion – finely chopped
- 2 garlic cloves – crushed
- 1 red capsicum – seeded and cut into 1cm pieces
- 2 zucchini – cut into 1cm pieces
- 2 Tbsp parsley – roughly chopped
- 2 Tbsp thyme – roughly chopped
- 2 Tbsp basil – roughly chopped
- 2 Tbsp lemon juice
- 1 Tbsp butter
Instructions
- To prepare saltimbocca, cut each chicken breast in half horizontally. Working with 1 piece at a time, place chicken between 2 sheets of plastic wrap and, using a meat mallet or rolling pin, gently pound until 1 cm thick. Scatter sage over cut sides of chicken. Season with salt and pepper. Place 1 piece prosciutto slice lengthways over sage on each chicken piece, folding prosciutto under itself if too long. Cover with plastic wrap and gently pound to secure.
- To make succotash, heat oil in a large, non-stick frying pan over medium-high heat. Add onion and garlic and cook, stirring occasionally, for 5 minutes until soft. Add corn, capsicum, and zucchini, and cook, stirring occasionally for a further 5 minutes or until vegetables are just tender. Transfer to a bowl, stir in herbs, butter and lemon juice, season. Cover to keep warm. Wipe plan clean and reserve.
- Heat 2 tsp oil in reserved pan over high heat. Cook half the saltimbocca, prosciutto-side down first, for 2 ½ minutes each side or until cooked through. Repeat with the remaining 2 tsp oil and saltimbocca.
- Divide succotash among plates and top with saltimbocca. Serve with a wedge of lemon.
Tips and Variations
GLUTEN FREE
VEGETARIAN: add a tin of butterbeans to the succotash and serve on a bed of quinoa (cook quinoa in stock for added flavour) TIME SAVER: look for precut chicken schnitzel breast
VEGETARIAN: add a tin of butterbeans to the succotash and serve on a bed of quinoa (cook quinoa in stock for added flavour) TIME SAVER: look for precut chicken schnitzel breast
Nutrition
Calories: 432kcal | Carbohydrates: 18g | Protein: 40g | Fat: 23g
