Chicken Saltimbocca with Sautéed Spinach Lentils
Everybody’s doing a brand new dance now... C’mon baby do the saltimboca! Saltimbocca is a Minogue family favourite. It’s normally made with veal, but better the devil you know, so we’ve used chicken breast and indulgent pancetta, and served it up with crispy potatoes and hearty lentils. Yum!
The quantities provided above are averages only.
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Ingredients
450 g
potatoes
1 bunch
sage
4 slices
pancetta
1 fillet
chicken breast
1 clove
garlic
1 tin
lentils
140 g
baby spinach leaves
1
lemon
Nutritional Values
Utensils
Cooking Steps
Preheat oven to 220ºC/200°C fan-forced.
To prepare the ingredients, slice the potatoes into thin rounds. Butterfly and tenderise the chicken breast. Peel and crush the garlic. Drain and rinse the lentils, and juice the lemon.
Place the potatoes on a lined baking tray with half of the olive oil, salt and pepper. Place them into the oven for 15 minutes or until golden.
In a large frying pan heat the butter over a medium-high heat and fry the sage leaves until crispy, then remove from the pan. Layer up your saltimbocca by starting with a slice of pancetta on the bottom, topped with a piece of chicken, some of the sage leaves, and then another piece of pancetta. Cook in the same pan for 4 minutes. Turn carefully and cook for another 4 minutes, or until chicken is cooked through, then transfer to a plate and cover with foil to keep warm.
In the same frying pan, add the remaining olive oil and garlic and fry for 2-3 minutes or until fragrant. Stir in the spinach for 1-2 minutes or until it begins to wilt. Add the lentils and lemon juice and fold gently until warmed through.
Divide the potato slices among plates, then top with the spinach lentils and the chicken saltimbocca.