Chicken Saltimbocca with Pepperberry & Cherry Flavour Pearls

This recipe for Chicken Saltimbocca with Pepperberry & Cherry Flavour Pearls is a regular favourite at our house. It looks fancy but it’s actually quick and easy to prepare. A super tasty dish too. We’ve served ours with Mashed Potatoes and some delightful Flat Beans, quickly blanched in salted water then tossed with a little Extra Virgin Olive Oil and seasoned well. Just enjoy with your favourite vegetables and or salads. Maybe some Bread too. Definitely a glass of Wine. 

What you’ll need – serves 4

• 3 Chicken Breasts – no skin
• Prosciutto – 1 pkt or aprox 8 slices
• Sage leaves – 12ish, 1 per slice of Chicken
• Thyme – 1tbs chopped
• Olive Oil
• Salt & Pepper
• Butter – 1 tbs
• Chicken stock or a little booster powder and water – 1/4 to 1/3 cup
• Pepperberry & Cherry Flavour Pearls
• Vegetable or Salad sides of your choice

To do

Firstly lets slice the Chicken Breasts into 3 or 4 thinner slices on the angle. Next we need to flatten them a little more with either a meat mallet or rolling pin. I like to place a piece of baking paper (or Glad Wrap) onto the kitchen bench. Add the chicken slices with enough room between for them to spread a little. Place 3 layers of Glad Wrap over them so that its a thicker top layer. Lighly flatten each piece with your mallet or rolling pin so that they are all evenly thin say 3 – 5 mm. Make another sheet and repeat so that all Chicken has been flattened.

Next

Carefully peel off the Glad Wrap layer but keep it. You need to add a Sage leaf and 1/2 to 1 piece of Prosciutto onto each piece of Chicken. Place the Gad Wrap back over the Chicken and give it all a gentle tap with the mallet again to help the Prosciutto stick to the Chicken well. (you can prepare it to this step and pop it in the fridge to cook later – just leave it between the ‘sheets’ and fold it)

Add a generous amount of Olive Oil onto a tray or plate with the chopped Thyme and some Salt & Pepper.

To serve

This is the fun bit! Get a large fry pan nice and hot. While it’s heating place your lovely flattened, Prosciutto topped Chicken pieces Prosciutto side down onto the Olive Oil and Thyme seasoned tray. Once the pan is super hot take the oiled Chicken and place it Prosciutto side down into the pan. You want to cook it more on the Prosciutto side and just lightly on the other side. Place them onto a larger serving platter while you get them all cooked.

Once the last pieces come out of the pan, add the Chicken Stock to de-glaze all of the tasty goodness off the pan. Add the Butter and remove from the heat immediately, swirling it until it’s just melted and thickened the pan juices nicely. 

Now onto each plate simply add your chosen vegetables then 2 to 3 pieces of the delicious cooked Chicken. Add a spoonful of the sauce over the plated Saltimbocca Chicken and finish with a spoonful of Pepperberry & Cherry Flavour Pearls. The slight sweetness of the Flavour Pearls is a delightful contrast to the flavours of the Chicken and Prosciutto. Enjoy! 

**Take a peek at our other flavours, just click  HERE  There are plenty of others to choose from.