4 skinned, deboned chicken breasts
eight thin slices of Emmentaler, or similar
4 slices of Parma ham
two thin slices of lemon, halved
16 small fresh sage leaves
1 T (15 ml) olive oil
3 T (45 ml) butter
the juice of small lemon
milled black pepper
Put the chicken breasts between two sheets of clingfilm or baking paper and, using a rolling pin, gently flatten them so that they’re of an even thickness. Cover each breast with two slices of cheese, and then a slice of ham. Place the lemon slices and sage leaves, as shown above, on the top, and secure with a piece of kitchen string or a strand of raffia. Press down firmly on the top of the breast with the palm of your hand.
Heat the olive oil in a large non-stick frying pan. Add the breasts, lemon-slice down, and fry over a brisk heat for two minutes. Flip the breasts over, and fry the other side for another two to three minutes, or until the breast is cooked right through. Add the butter to the pan a minute before the breasts are ready, and use it to baste the tops of the breasts. Season with black pepper (you shouldn’t need to add any extra salt). Remove the breasts and place on a warm platter. Turn up the heat slightly and add the lemon juice, swirling to release any bits of golden sediment. Allow to bubble for a minute, and then pour the sauce over the breasts.
Serve immediately, with mashed potato.
Michael’s wine recommendation – click here
Jane-Anne Hobbs is a food writer de luxe. Recipe developer and photographer, she has written a stunning cookbook Scrumptious, click here to read my review. Always on the look out for low carb dishes, she has latterly come up with some stunners, and this is one of them.
CLICK HERE to go to her website.