John Myers
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Chicken Breast Saltimbocca
The perfect chicken breast saltimbocca recipe with a picture and simple step-by-step instructions.
Garnish:
- 8 Discs Parma ham
- 4 Branches Sage fresh
- 1 kg Small waxy potatoes, grate into slices
- 4 Branches Freshly chopped thyme
- 5 tbsp Peanut oil
- 1 Cut the onion into strips
- Salt
- White milled pepper
- Sweet paprika
- 2 tbsp Peanut oil
for the side dish
- Preheat the oven to 160 ° C. Mix the potato slices well with the other ingredients in a bowl, place on a baking sheet and bake for 25-30 minutes
Chicken breast saltimbocca
- Cut the chicken breast fillet open, fold it open, place the Parma ham on one side, place 2-3 sage leaves on top and fold again. Stuck in place with toothpicks.
- Heat the oil in a pan and fry the chicken breasts until golden brown.
serve
- Arrange on a plate with the baked potatoes
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