Saltimbocca with Grilled Rosemary Peach
25—30 Min
Saltimbocca is a world-famous Italian specialty. In our version, the veal is replaced with tender chicken breast fillets stuffed with prosciutto and rosemary. Sweet grilled peaches complete this delicious dish. Warning: It has the potential to be addictive!
Ingredients 4 Portions
- 4 pieceChicken breast fillets
- 4 Slices of prosciutto
- 4 piecePeaches
- 1.5 tsp.Organic Rosemary, Chopped
- 1 pinchSea Salt, Coarse
- 1 pinchPepper Black, Whole
- Olive oil
Preparation
- 1
Rinse the chicken fillets, pat dry with paper towel and trim if necessary. Carefully cut the fillets lengthways on one side (but don't cut all the way through) with a sharp knife to create a pocket. Stuff with a pinch of rosemary, freshly ground pepper and a slice of prosciutto. Then press down carefully and seal with a toothpick (if required.)
- 2
Preheat the oven to 100 °C (392°F) using the conventional oven setting.
- 3
Heat a little oil in a pan and fry the stuffed chicken breast fillets for 3–4 minutes each side. Season with salt and freshly ground pepper. Leave to infuse on a tray in the oven until ready to serve.
- 4
Cut the washed peaches in half, remove the stones and fry in a little olive oil — use a griddle or grill pan if available. Sprinkle with rosemary and dish up onto plates with the Saltimbocca and serve.
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