Chicken Saltimbocca Tricolore
This traditional Saltimbocca Tricolore recipe offers a true taste of Italy with the colours to match. Stuff your sliced chicken breasts with creamy mozzarella and sundried tomatoes, adding basil for a touch of sweetness. Roll up and fry using Bertolli with Butter and Olive Oil – perfect to cook your meat without it burning* while still keeping those rich flavours. Delizioso. *up to 200°C
- 4 chicken breast fillets (approx 650 g)
- 10 sun dried tomatoes
- 4 slices mozzarella
- 8 basil leaves (or for a more indulgent option 4 tsp basil pesto)
- 1 tablespoon Bertolli with Butter and Olive Oil
- pepper to taste
- Several wooden cocktail sticks
- Butterfly the chicken breasts by cutting in half horizontally nearly all the way through, then open each one out into a heart shape.
- Place one chicken breast on a chopping board, cover with cling film and using a meat beater or a rolling pin, bash it out until it is about 5mm thick. Repeat the process with the remaining chicken breasts.
- Roughly chop your drained sun dried tomatoes and put to one side.
- Season both sides of the flattened chicken with a little black pepper.
- Lay 1 slice of mozzarella flat on each piece of chicken, then a spoon of the chopped sun dried tomatoes on top. Finish with two basil leaves or a tsp of pesto.
- Roll the meat from the shorter side and close well with 2 cocktail sticks.
- Heat a frying pan over a medium heat and add 1 tbsp of Bertolli with Butter and Olive Oil. Add the chicken breasts (in batches if necessary) and fry for 4-5 minutes on one side, until golden-brown.
- Turn the chicken breasts over and fry for a further 4-5 minutes, basting the chicken with the butter in the pan at intervals.
- When done, remove the toothpicks, and transfer the breasts to a warm plate and cover with foil and let rest for 4-5 mins. Pour any juices that might have been released over the chicken and serve the saltimbocca with pasta, polenta or roast potatoes.