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How to make Chicken and oregano saltimbocca

Yield = 4
Prep time: 0:15
Cook time: 0:10
Total time: 0:25

Ingredients

  • 4 (about 200g each) single chicken breast fillets, tenderloins removed
  • 2 tablespoons finely chopped fresh oregano
  • 1 garlic clove, crushed
  • 4 thin slices prosciutto
  • Salt & freshly ground black pepper
  • 2 tablespoons olive oil
  • 200g green beans, topped, cut into 4cm lengths
  • 150g (1 cup) frozen peas
  • 20g butter, finely chopped Baby rocket leaves, to serve
  • 200g feta, crumbled

Method

  • Step 1 Use a small sharp knife to cut a pocket in the side of each chicken breast (don't cut all the way through). Combine the oregano and garlic in a small bowl. Place 1 piece of prosciutto and a little oregano mixture in each pocket. Secure with a toothpick. Season with salt and pepper.
  • Step 2 Heat the oil in a large frying pan over medium-high heat. Add the chicken and cook for 3 1/2 minutes each side or until golden brown and cooked through. Remove from heat. Cut each chicken breast across the grain into 3 slices.
  • Step 3 Meanwhile, cook beans in a saucepan of boiling water for 4 minutes or until bright green and tender crisp. Add peas in the last 1 1/2 minutes of cooking. Drain well. Return to pan. Add butter and toss to combine. Season with salt and pepper.
  • Step 4 Arrange the rocket leaves on serving plates and top with the bean mixture. Sprinkle with feta and top with chicken slices. Serve immediately.