- 350 g/12 oz chicken breast, thinly sliced to obtain 8 slices (you can ask your butcher to do this for you)
- 8 large sage leaves
- 50 g/1¾ oz Fontina, cut into 8 thin slices
- 8 slices of prosciutto (Parma ham), about 125 g/4½ oz
- 50 g/1¾ oz/3 tbsp butter
- 50 ml/1½ fl oz/3 tbsp white wine
- Place the chicken slices on a board (the slices should be no more than 5-mm/¼-in thick – if necessary, flatten with a meat mallet). Place a sage leaf in the middle of each one, followed by a slice of Fontina and top with a slice of prosciutto, making sure the prosciutto covers the cheese. If your chicken slices are small, fold the prosciutto so that you have a double layer. Secure the ingredients in place with cocktail sticks (toothpicks) to ensure nothing falls off.
- Melt 30 g/1 oz/2 tbsp of the butter in a large frying pan (skillet) set over a medium heat. Add the saltimbocca, chicken-side down, and cook for 2 minutes, or until sealed. Turn them over and cook for a further 2 minutes. Turn them over again, increase the heat to high, add the white wine and cook for 1 minute. Remove the chicken and place on a serving dish. Add the remaining butter to the frying pan and cook for about 30 seconds, until creamy. Pour the buttery sauce over the chicken and serve immediately.
Recipe extracted from: Gennaro's Fast Cook Italian by Gennaro Contaldo, RRP €28.00. Published by Pavilion Books, photography by Kim Lightbody.