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Saltimbocca chicken

  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings


  • 90g (1/3 cup) Tamar Valley Greek Style Yoghurt
  • 2 teaspoons lemon juice
  • 2 (about 500g) chicken breast fillets, halved horizontally
  • 8 fresh sage leaves
  • 100g thinly sliced pancetta
  • 1 tablespoon olive oil
  • 3 spring onions (shallots), thinly sliced
  • 1 garlic clove, crushed
  • 400g can lentils, rinsed, drained
  • 150g baby spinach leaves
  • 1/4 cup chopped fresh mint


  • 1
    Combine yoghurt and lemon juice in a bowl. Season. Place 2 sage leaves along the length of each piece of chicken. Top with pancetta. Secure with toothpicks.
  • 2
    Heat oil in a frying pan over medium-high heat. Cook chicken for 2-3 minutes each side or until cooked. Transfer to a plate.
  • 3
    Reduce heat to medium. Stir in spring onion and garlic for 2 minutes or until soft. Stir in lentils, spinach and mint for 1-2 minutes or until spinach wilts. Divide among plates. Top with chicken. Serve with yoghurt mixture.

Source: taste.com.au


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