Mike Van de Elzen: Rolled chicken saltimbocca - The Sunday Session with Francesca Rudkin

Rolled chicken saltimbocca

Cook time: 15 minutes 

Prep time: 15 minutes 

Serves: 6 

12 boneless and skinless chicken thighs  

24 slices of prosciutto  

12 large fresh sage leaves  

2 lemons  

Salt and pepper 

Pre-heat the oven to 180*c Take the chicken thighs and cut horizontally into two thinner pieces. 

Make up the saltimbocca, take a 30cm length of tin-foil and lay down. On top of that lay a 20cm long piece of baking paper. Lay two pieces of prosciutto lengthways and two pieces of chicken horizontally on top. Then goes the sage leaves in the centre of the chicken and then finally using a microplane or zester, the zest a 1/4 of lemon . Season with sea salt and pepper. 

Tightly roll the chicken in the paper first, ensuring the paper is only on the outside of the chicken, then roll tightly in the tin foil. Twisting the end to make it tight. Repeat with the rest. The end result should be rolls around 5-6cm in diameter. 

Heat a heavy based fry pan and place the chicken rolls into the pan, continue to fry for 5 minutes. Turning every couple of minutes before placing into the oven for a further 12 minutes. Remove and allow to rest for 10 minutes before removing from the wrapper, slice. 

LISTEN ABOVE

See omnystudio.com/listener for privacy information.