One of my earliest restaurant memories is tucking into Saltimbocca, but it was a veal dish without a tomato sauce in sight. I was in love. Instantly. Apparently Saltimbocca translated to English is 'jump in the mouth'. I get it. A mouthful of flavour all at once.
Soooo, strictly speaking this is not Saltimbocca but it has the same feel to it. The sage, the cheese, the garlic, the high heat. There is nothing quite as delicious as that combo.
To get all carby with this one is a no brainer. Add crunchy roasted potatoes, piles of buttery soft pasta, or piles of buttery, cheesy creamy polenta. YUM. Dinner is served.
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- 1 Batch Marinara Sauce Recipe
- 1 Kilo chicken breast fillet, cut into 100g pieces
- pink salt flakes and black pepper to season BUY
- 1 Handful fresh sage (reserve a few good looking leaves for each piece of chicken)
- 3 garlic cloves
- 1 Pinch chilli flakes
- Extra Virgin Olive Oil (EVOO) as needed BUY
- 6 Slices prosciutto, thinly sliced
- 100 Grams fontina or provolone cheese, thinly sliced
Make the marinara ahead of time. It will keep in the fridge for up to 3 weeks. You do not need an entire batch for this recipe.
Preheat oven to 180°C.
Flatten each piece of chicken with a mallet or a rolling pin. Season generously with salt and pepper.
Place 1/2 the sage leaves, garlic, chilli flakes and a splash of EVOO into the Thermomix bowl and mince 5 sec/speed 5.
Rub this mixture into all of the chicken pieces. Marinate for up to 3 hours, covered in the fridge. (Going for longer is no big deal)
Heat some more EVOO in frying pan to a reasonably high heat and fry as many of the sage leaves as you would like to use as a garnish. When they are crisp, remove from the pan and drain on paper towel lined plate.
Brown each side of the chicken breasts in the sage oil then transfer to a baking dish or frying pan in which you have placed a decent amount of the marinara sauce. The chicken needs to be in a single layer.
Top each piece of chicken with 2 sage leaves (uncooked) a piece of the prosciutto and bake in the oven for about 10-15 minutes until you are happy that the chicken is cooked through.
Top the prosciutto with a slice of the cheese and return to the oven, under a grill function and brown off the cheese, until it is just golden and melting. Garnish with the crispy sage leaves and serve immediately.
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