Chicken Saltimbocca, chicken stuffed with mozzarella, tomato and basil might seem like a tricky dish to pull off but as I recently discovered it’s easier than you think to create a tasty Italian inspired dish. If you fancy giving it a go try this fool-proof gluten-free recipe.
- 4 chicken breast fillets
- 10 sun dried tomatoes
- 4 slices of mozzarella
- 8 basil leaves
- 1 tbs Olive Oil
- Salt and pepper to taste
- Cut the chicken breasts in half horizontally (butterfly) nearly all of the way through and open each one out so it is flat on a chopping board.
- One at a time cover the chicken breasts with cling film and bash it with a rolling pin or meat beater, until it is about 5mm thick.
- Roughly chop up your sun dried tomatoes.
- Season both sides of the flattened chicken with salt and pepper.
- Place a slice of mozzarella onto each piece of chicken, add a spoonful of chopped sun dried tomatoes on top and finish with a couple of basil leaves.
- Roll the meat up to enclose the other ingredients like a sandwich and secure with a couple of cocktail sticks.
- Heat a frying pan over a medium heat, add some butter and olive oil.
- Fry the chicken breasts (in batches if necessary) for 4-5 minutes on one side until golden brown.
- Turn the chicken breasts over and cook for another 4-5 minutes. Baste the chicken with the butter in the pan at intervals.
- When cooked place the chicken on a warm plate, remove the cocktail sticks, cover with foil and allow to rest for 4-5 minutes.
- Use any left over cooking juices that might have been released as a sauce and serve the Saltimbocca with rice, polenta or roast potatoes.