Parmesan broccoli
Make this simple yet delicious twist on one of our favourite greens as the perfect side dish for a roast dinner
Chicken saltimbocca with basil mash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 2 skinless chicken breast fillets
- 2 large basil leaves
- 2 slices prosciutto
- 1 tbsp olive oil
- 2 tbsp marsala
- 100ml chicken stock
For the basil mash
- 500g potato, cut into large chunks
- 2-3 tbsp milk
- 1 tbsp grated parmesan
- 1-2 tbsp chopped basil
Method
- STEP 1
Make the mash: boil the potatoes in salted water for 15-20 mins until tender. Drain and mash well. Stir in the milk, then the Parmesan and basil. Season with black pepper and keep warm.
- STEP 2
Meanwhile, sit the chicken breasts on a board and cut through them horizontally leaving one side attached. Open them up like a book and lay a basil leaf on top of each, topped with a slice of prosciutto. Secure with a cocktail stick.
- STEP 3
Heat the oil in a large, non-stick frying pan and add the chicken breasts, hamside down. Cook for 2-3 mins until golden, then turn over and cook for 2 mins more. Pour over the Marsala and allow to bubble for 1 min. Add the stock and simmer for 5 mins until the chicken is cooked. Lift the chicken out, cover to keep warm, then boil the pan juices to reduce a little. Serve with the basil mash and a green salad on the side, if you like.
