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Chicken saltimbocca with anchovy greens
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380g pack 2 chicken breast fillets, slashed
2 slices prosciutto
1 tsp olive oil
1 lemon, zested and halved
2 anchovies in extra virgin olive oil, drained then chopped, plus 1 tsp of oil
1 clove garlic, crushed
200g Swiss chard, thick stems chopped, leaves shredded
10g Parmigiano Reggiano shavings
1. With a rolling pin, bash the chicken between 2 sheets of baking parchment to about 1.5cm thick. Season, then attach a slice of prosciutto with a cocktail stick.
2. Heat the olive oil in a non-stick pan. Gently fry the chicken (prosciutto side) for 4-5 minutes, turn and repeat until cooked through with no pink meat. Squeeze half the lemon over the meat then cover and rest for 3-5 minutes. Remove the sticks. Bring a steamer to the boil.
3. Mix the zest from the lemon, anchovies and oil, garlic and some pepper. Steam the chard stems for 1 minute then add the leaves and cook for 1 minute more until wilted. Toss with the anchovy mix, then serve with the chicken, topped with Parmesan. Serve with remaining lemon wedges.
Cook’s tip To make this more hearty, try steaming 150g Charlotte potatoes, cut into bite-size pieces, for 15 minutes before adding the chard to the steamer basket.
Typical values per serving:
1 of your 5 a day; low in saturated fat.
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