Saltimbocca Prosciutto with Summer Roasted Vegetables
Donal's Notes
This one comes together really quickly. Once you get the veg in the oven you have lots of time to get the chicken cooked and ready to serve. Feel free to swap out the giant cous cous with bulgar wheat or other grains that you have handy.
Saltimbocca:
Roast summer veggies:
To serve:
Instructions
Heat the oven to 190C, fan 170C, gas mark 5. First prepare your veg for roasting. Slice the courgettes into 1-2 cm rounds. Slice the tomatoes. Slice and chop the aubergine into 2 cm squares. Bash the cloves of garlic and cut the red peppers into 2 cm squares.
Empty the roast vegetables into a large roasting tin coat with olive oil, salt and pepper. Scatter over the thyme leaves and toss until all are coated. Put in the middle shelf of the oven and roast for 30-35 minutes, turning half-way through.
Drain and transfer to a bowl. Season well and stir through a little olive oil to prevent sticking.
Next prepare the saltimbocca. In a bowl add the flour and season well with salt and pepper.
Put a couple of sage leaves on top of the chicken breasts and wrap each one with 2 slices of prosciutto.
Dust the wrapped chicken lightly with the seasoned flour.
Heat a knob of butter and 1-2 tbsp olive oil in a large, ovenproof frying pan over a medium heat. Add the chicken and cook for 4-5 minutes on each side until golden.
Squeeze over the juice of the lemons and add the white wine. Increase the heat and allow the liquid to reduce by half. Place an additional sage leaf on each chicken breast, remove from the heat and transfer to the oven for 15 minutes or until the chicken is cooked through.
Remove from the oven and allow the meat to rest for 10 minutes. Meanwhile, roughly chop the flat leaf parsley.
Remove the roasted vegetables from the oven and stir through the giant cous cous. Transfer to a serving dish, scatter with fresh parsley and serve alongside the Saltimbocca and any juices that are left in the roasting dish.
