CHICKEN SALTIMBOCCA WITH ROASTED GRAPES SERVED WITH HERBED LINGUINE | SA Garden and Home
RECIPES AND STYLING LYN WOODWARD PHOTOGRAPHS CHRISTOPH HOFFMANN

 

These Irresistible Italian dishes are ideal for an alfresco lunch. You’ll find the recipes in our November issue and download the free shopping list here

(Serves 4)

INGREDIENTS

4 slices Parma ham
4 chicken fillets

8–12 fresh sage leaves

45g butter

1 head garlic, broken into cloves

salt and milled black pepper, to taste

15ml Marsala or dry sherry (optional)

80ml chicken stock

200g grapes

15ml olive oil

15ml balsamic vinegar

FOR THE HERBED LINGUINE

400g linguine

30ml olive oil     

juice and zest of 1 lemon,

finely grated

salt and milled black pepper, to taste

80g cooked artichoke hearts,

finely chopped

60g Parmesan cheese, finely grated

45ml fresh basil, shredded

TO SERVE

roasted lemon wedges

1. Preheat the oven to 180°C.

2. Place a slice of Parma ham on a flat surface and place a chicken fillet in the centre.

3. Place 2 or 3 sage leaves on the chicken and wrap the ham over it using a toothpick to secure it, if necessary. Repeat with the remainder of the fillets.

4. Melt the butter in a frying pan and sear the wrapped fillets for 2–3 minutes per side, or until golden. Transfer together with the garlic to an ovenproof casserole or baking dish.

5. Season to taste with salt and pepper. Pour the Marsala or sherry, if using, and the stock over the chicken. Bake in the oven for about 10 minutes.

6. Coat the grapes in the olive oil and balsamic vinegar and add to the chicken dish. Cook for a further
5 minutes, or until the chicken is tender.

7. Cook the linguine according to the packet instructions and drain.

8. While the pasta is still warm, add the remaining ingredients and toss well to coat.

9. Serve the chicken with the linguine and roasted lemon wedges.

*COOK’S NOTE For added garlic flavour, squeeze the roasted garlic cloves onto the chicken or pasta. 

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