Sunday Herald Sun - Stellar - - Delicious On Sunday -


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.

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