Chicken Saltimbocca

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash the chicken fillets, dab dry and cut a pocket into each. Fill with Parma ham and sage leaves and pin them. Peel and finely chop the onion. Clean and wash the tomatoes. Cut 4 pieces into large pieces. Cut the remaining tomatoes into quarters and remove seeds.

2. 2

   Finely dice the flesh. Cook pasta in boiling salted water for about 8 minutes. In the meantime heat 2 tablespoons of oil in a pan. Brown the chicken fillets in it. Season with salt and pepper. Cook over medium heat for about 12 minutes. Heat the remaining oil in another pan. Fry the chopped onion and large pieces of tomato for 5 minutes on a high heat. Deglaze with broth and season with salt and pepper. Braise for another 5 minutes in the liquid, stir in the diced tomatoes. Deglaze fillets with 150 ml water. Add roast mixture to the tomatoes.

3. 3

   Heat the remaining oil in another pan. Fry the chopped onion and large pieces of tomato for 5 minutes on a high heat. Deglaze with broth and season with salt and pepper. Braise for another 5 minutes in the liquid, stir in the diced tomatoes. Deglaze fillets with 150 ml water. Add roast mixture to the tomatoes. Season with salt, pepper and lemon juice. Serve fillets, noodles and vegetables in portions garnished with fresh herbs and lemon

Nutrition Facts

KCAL
450 kcal

CARBS
39 g

FATS
15 g

PROTEINS
37 g