Chicken Saltimbocca
Course
Main Dish
Servings
4
serves
Servings
4
serves
Ingredients
300
ml
Light Cooking Cream
4
slices
Prosciutto
Spanish Style Sweet Serrano
200
grams
Fettuccine
cooked and drained
1
cup
Green Beans
cooked and drained
4
Chicken Breast Fillet
skinless
4
tablespoons
Basil Pesto
100
grams
Tasty Cheese
grated
1
Lemon
zested & juiced
2
tablespoons
Olive Oil
100
grams
Rocket Leaves
Fresh
leaves
Basil
to garnish
Salt and Pepper
to taste
Instructions
Preheat oven to 170°C.
Cover each chicken fillet liberally with basil pesto, wrap each fillet with a slice of prosciutto and place into a shallow baking dish.
Pour 200 ml of cream over chicken and sprinkle with tasty cheese.
Cover with baking paper and bake in the oven for 20 minutes.
Combine remaining cream, lemon zest and juice, olive oil, salt and pepper in a large bowl and mix well.
Toss through the fettuccine, beans and rocket leaves.
Remove chicken from oven and slice. Serve over the pasta and bean salad in large bowls, drizzled with pan juices and garnished with basil leaves.