CHICKEN SALTIMBOCCA WITH RADISH AND CUCUMBER SALAD
4 x 160g chicken breasts 8 large sage leaves 8 thin slices prosciutto 1/2 cup (80ml) extra virgin olive oil 25g unsalted butter 125ml dry white wine 1 bunch radishes, quartered 3 Lebanese cucumbers, chopped 2 handfuls rocket leaves Juice of 1 lemon Place each chicken breast between sheets of baking paper and flatten with a rolling pin to an even thickness. Season with pepper, then place a slice of prosciutto and a sage leaf on top of each and secure with a toothpick. Heat 2 tbs oil in a large frypan over medium heat, add the chicken, pancetta side down, and cook for 5 minutes or until the prosciutto starts to crisp. Turn chicken, add sage and butter to the pan, then cook for a further 5 minutes. Remove chicken. Add the wine to the pan and cook a further 2 minutes or until reduced. To make the salad, combine the radish, cucumber, lemon juice, rocket and remaining 2 tbs olive oil. Serve with chicken and drizzle over sauce from pan.