3tbspFlour seasoned with a little salt and a good grind of black pepper
125mlMarsala or a glass of white wine
1handfulFlat leaf parsley
Place the chicken breasts on a chopping board, butterfly the breast by slicing through the thickest part and opening up, leaving a little space between them. Cover with clingfilm and, using your fists or a rolling pin, bash them out until they are about 5mm thick, then discard the clingfilm.
Lay the prosciutto on the flattened chicken ensuring that each piece is neatly covered – lay some fresh sage leaves on top and secure with a cocktail stick.
Lightly dust both sides of the flattened chicken with the seasoned flour.
Heat a frying pan over a medium heat and add a glug of oil and some butter. Add 2 escallops to the pan and fry for about 2 minutes on each side, until golden brown.
When done, remove to a plate and cover with foil to keep warm. Fry the other escallops in the same way, then remove to the plate, cover with foil and set aside.
Put the pan back on the heat, add the marsala or wine and simmer for 1 minute to cook off the alcohol, add a squeeze of half a lemon depending on how sharp you like it, then add the butter to create a lovely tangy, glossy sauce. Sprinkle with chopped flat leaf parsley.
Serve the saltimbocca with a drizzle of sauce – (remember to remove the cocktail sticks), crispy roast potatoes & mixed chargrilled veg.
Keyword chicken, healthy, lemon, parma ham, spring, summer
Malaysian Satay Chicken with Asian Slaw, Rice and Satay dipping sauce Ingredients 2 chicken breasts, cubed3 tbsp peanut butter3 tsp of Malaysian Satay spice blend (spice mountain)165 ml tin of coconut milk1 tsp oyster sauceRice For the slaw8 Brussel sprouts1 red onion1 carrot, I used half orange and half yellowJuice of 1/2 lemon1 tbs Mayo1.5 tsp oyster sauce1 tsp of sugarTo make the Satay sauce, in a bowl add the peanut butter, coconut milk, oyster sauce and satay spice blend, mix together until you get a smooth sauce.Set half a side as the dipping sauce.With the remaining sauce in the bowl, add the chicken and marinade for at least 2 hours.Meanwhile shred the brussel sprouts, finely slice the onion, and grate the carrot.Mix together with the Mayo, oyster sauce, lemon juice and sugar, set aside.Inspiration for this slaw was from MC professionals last nights tv watch.Boil the rice until cooked, drain and set aside.Skewer the chicken and pan fry until sealed, baste with the marinade and bake in the oven at 200’c for 8 to 10 minutes.Bring all together on plate, I dressed the plate with chive oil which was remaining from Christmas Day.The spice blend is made up from;Cumin, brown sugar, turmeric, coriander, coconut powder, black pepper, galangal, kaffir lime, lemongrass, star anise and chilli .....It would be expensive to get all these spices and flavours to make your own, I cannot recommend Spice Mountain blend enough, it creates a banging blend of flavours ❤️.Spice Mountain can be found in Borough Market but they do online orders .. well worth a look. ... See MoreSee Less