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Chicken Saltimbocca with Garlic Broccoli Rice

Delish Italian flavours with the goodness of brown rice and veges.

January 12, 2018

Chicken Saltimbocca with Garlic Broccoli Rice

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Chicken SaltimboccaGarlic Broccoli Rice

ingredients for four

garlic broccoli rice
½ cup medium grain brown rice
½ tsp salt flakes
3 spring onions
1 to 2 x medium cloves garlic
2Tbsp extra virgin olive oil
400gm broccoli
salt flakes and cracked black pepper
chicken saltimbocca
500gm boneless, skinless chicken breasts
250gm mozzarella block
15gm fresh sage
4 to 6 slices prosciutto
2Tbsp extra virgin olive oil

method

1. Bring 2 cups water to a boil in medium saucepan. Add rice and salt, stir. Place lid on pan and simmer rice for 25 to 30 minutes or according to cooking directions on packet.
2. Place 30cm non-stick frying pan on medium heat. Cut spring onions (white and green part) into 1cm slices. Crush garlic. Add to frying pan and cook, stirring occasionally for a few minutes, until softened.
3. Meanwhile roughly chop broccoli (include stalk). Place in food processor bowl and process until chopped finely (rice grain size).
4. Add to frying pan and season with ¾ tsp salt flakes and good pinch cracked black pepper. Cook for 4 to 5 minutes over gentle heat to soften, no need to colour.
5. Prepare chicken. Cut each breast into about 4 slices, on an angle to create even thickness medallion shapes. Place the 8 medallions flat on a chopping board. Cover with double thickness plastic wrap. Using meat mallet, lightly flatten out medallions. Remove plastic wrap and season chicken with salt and pepper.
6. Cut mozzarella into 8 pieces about the same size as the chicken. Place on each piece of chicken. Place 1 to 2 sage leaves (depending on size) on top of cheese. Finally place a piece of prosciutto to cover sage and cheese and press down to adhere to cheese.
7. Remove broccoli from frying pan into large bowl. Cover to keep warm.
8. Wipe out frying pan and place over medium high heat.
9. When hot add oil to pan. Place 4 x chicken prosciutto side down into pan. Cook for 1 to 2 minutes, until cheese is just beginning to melt. Turn over and complete cooking for 2 to 3 minutes. Remove from pan and rest on covered warm plate. Cook second batch chicken. As chicken is turned, add any extra remaining sage leaves to pan and cook with chicken until crisping up.
10. Drain brown rice and toss through garlic broccoli. Serve with chicken saltimbocca and extra sage leaves.

cooks notes

  • Double the broccoli recipe and omit rice for a meal without simple carbs.
  • Keep mozzarella chilled until cooking, this will prevent cheese melting out from underneath prosciutto and sage.
  • For ease, we find using pre-packaged prosciutto with an even thickness and shape to each slice means good coverage of the cheese.
  • Use local free-range chicken for best flavour.
  • Pre-prepare saltimbocca, cover and refrigerate until cooking.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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