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![Italian barbecue saltimbocca. lemon, sage and peppar.](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI1ODUiIGhlaWdodD0iMzk5IiB2aWV3Qm94PSIwIDAgNTg1IDM5OSI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=)
![Italian barbecue saltimbocca. lemon, sage and peppar.](https://foodlovi.com/wp-content/uploads/2023/04/Chicken-saltimbocca-585x399.jpg)
Ingredients
- 3 skinless chicken breast fillets, halved lengthways
- 6 thin slices boiled ham
- 6 slices Emmenthal cheese
- 1 tomato, thinly sliced
- 1 teaspoon crushed dried sage
- 75g/3oz fine dried breadcrumbs
- 2 tablespoons freshly grated Parmesan cheese
- 2 tablespoons chopped fresh flat-leaf parsley
- 50g/2oz butter, melted
Instructions
- Preheat the oven to 180°C/
350°F/Gas mark 4. - Put the chicken fillets, bottom side
up, between two pieces of cling
film. Working out from the centre,
pound each piece lightly with a
meat mallet. Remove the cling film.
Put a ham slice, a cheese slice and
a few tomato slices on each piece. - Sprinkle each fillet lightly with the
sage, and roll up Swiss-roll style.
Press to seal well. - Combine the breadcrumbs,
Parmesan and parsley. Dip the
chicken in the butter, then roll in
the breadcrumbs. Bake in a lightly
oiled dish for 40–45 minutes