Chicken Saltimbocca

This dairy free dish is sophisticated and tasty, no one will ever guess how quick and easy it is to make.

 25 g PURE SPREAD
 4 (175G) BONELESS, SKINLESS CHICKEN BREASTS
 8 THIN SLICES PROSCIUTTO
 8 FRESH SAGE LEAVES
 2 tbsp PLAIN FLOUR
 SEA SALT FLAKES & FRESHLY GROUND BLACK PEPPER TO SEASON
 8 COCKTAIL STICKS
 4 tbsp EXTRA VIRGIN OLIVE OIL
 100 ml DRY WHITE WINE
 ½ JUICE OF A LEMON
 1 tbsp FINELY CHOPPED FLAT LEAF PARSLEY

1

Open out each chicken breast, place between sheets of cling film and gently flatten with a rolling pin.

2

Remove the cling film and cut each breast in half.

3

Place a sage leaf and piece of prosciutto on each piece of chicken and secure in place with a cocktail stick.

4

Season the flour with freshly ground black pepper then use to coat the chicken breasts.

5

Heat 1/2 the oil in a large frying pan and add 1/2 the prepared chicken breasts. Cook for 3 minutes on each side until golden brown.

6

The chicken should be slightly undercooked. Repeat the process with the remaining chicken breasts and oil. Clean the pan.

7

Sprinkle the parsley over the top and cook for a further 1 minute.

8

Serve immediately spooning the juices over the top.