Saltimbocca chicken
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How to make Saltimbocca chicken
Yield = 4Prep time: 0:10
Cook time: 0:10
Total time: 0:20
Ingredients
- 90g (1/3 cup) Tamar Valley Greek Style Yoghurt
- 2 teaspoons lemon juice
- 2 (about 500g) chicken breast fillets, halved horizontally
- 8 fresh sage leaves
- 100g thinly sliced pancetta
- 1 tablespoon olive oil
- 3 spring onions (shallots), thinly sliced
- 1 garlic clove, crushed
- 400g can lentils, rinsed, drained
- 150g baby spinach leaves
- 1/4 cup chopped fresh mint
Method
- Step 1 Combine yoghurt and lemon juice in a bowl. Season. Place 2 sage leaves along the length of each piece of chicken. Top with pancetta. Secure with toothpicks.
- Step 2 Heat oil in a frying pan over medium-high heat. Cook chicken for 2-3 minutes each side or until cooked. Transfer to a plate.
- Step 3 Reduce heat to medium. Stir in spring onion and garlic for 2 minutes or until soft. Stir in lentils, spinach and mint for 1-2 minutes or until spinach wilts. Divide among plates. Top with chicken. Serve with yoghurt mixture.
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