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Chicken saltimbocca

August 15, 2011

Saltimbocca literally translates as “jumps in the mouth” and is the best name for a meal since tiramisu (“pick me up”). That alone makes it fabulous. I used a BBC Good Food recipe that’s been featured in Olive magazine, which I thought would be quite similar to an old favourite of chicken breast stuffed with mustard, mozzarella and cheddar and wrapped in bacon.

On a stack of green beans

As it turned out, using chicken thighs instead of breast fillets results in a much more intense flavour and the parma ham is far more subtle. There’s no need for the cheese and mustard filling and the buttery sauce is just sufficient to prevent the meal from being too dry. The green beans are scrummy, although I’d serve them a little less al dente next time. A far more sophisticated meal than our old standby, and one that’s fairly straightforward to put together.

Keep an eye out for Parma ham offers: it’s pretty pricey but you really can taste the difference. 

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