Chicken saltimbocca with basil mash

Contains pork – recipe is for non-Muslims only
A delicious combination of ham, basil and chicken which is easy to make and low fat

  • Prep:15 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 481
  • fat 11g
  • saturates 3g
  • carbs 50g
  • sugars 4g
  • fibre 4g
  • protein 47g
  • salt 1.2g


  • 2 skinless chicken breast fillets
  • 2 large basil leaves
  • 2 slices prosciutto
  • 1 tbsp olive oil
  • 2 tbsp marsala
  • 100ml chicken stock
  • 500g potatoes, cut into large chunks
  • 2-3 tbsp milk
  • 1 tbsp grated parmesan
  • 1-2 tbsp chopped basil


  1. Make the mash: boil the potatoes in salted water for 15-20 mins until tender. Drain and mash well. Stir in the milk, then the Parmesan and basil. Season with black pepper and keep warm.

  2. Meanwhile, sit the chicken breasts on a board and cut through them horizontally leaving one side attached. Open them up like a book and lay a basil leaf on top of each, topped with a slice of prosciutto. Secure with a cocktail stick.

  3. Heat the oil in a large, non-stick frying pan and add the chicken breasts, hamside down. Cook for 2-3 mins until golden, then turn over and cook for 2 mins more. Pour over the Marsala and allow to bubble for 1 min. Add the stock and simmer for 5 mins until the chicken is cooked. Lift the chicken out, cover to keep warm, then boil the pan juices to reduce a little. Serve with the basil mash and a green salad on the side, if you like.

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