• 5 chicken breasts, flattened
• 50 slices Parma ham
• 50 fresh basil leaves
• 25 sundried tomatoes, halved
• 250g buffalo mozzarella
• Zest of 1 lemon
• Salt & pepper
• Olive oil & butter for frying
• 100ml Madeira
• 200ml Chicken stock
• 50ml Double cream
• Lemon juice to taste
Slice each chicken breast into 10 even pieces. Place the chicken portions between two pieces of cling film and flatten them a little with a rolling pin.
Lay a slice of Parma ham away from you on the work surface. Place a strip of chicken lengthwise on top of the ham slice. Place one teaspoon of mozzarella in the centre of the chicken piece and top with a basil leaf and a slice of sundried tomato. Roll up the stuffed chicken piece tightly into the Parma ham and secure with a wooden skewer.
Heat a sauté pan over a medium heat and brush with a tablespoon of olive oil and knob of butter. The butter should foam but not burn. Place the saltimbocca one by one into the hot pan where they should sizzle on contact. Cook for 3 minutes on one side before turning and finishing cooking for 2 minutes or until the chicken is cooked through.
Remove the cooked saltimbocca to a warmed dish and keep warm until service.
Lower the heat, pour off any excess oil and deglaze the pan with the Madeira, chicken stock and cream. Bring to a simmer and reduce to a coating consistency before seasoning to taste with salt, pepper and lemon juice.
Coat the saltimbocca with the pan sauce and serve immediately.
Chef Neil Armstrong's tip
"Season the chicken pieces with lemon zest, salt and freshly ground pepper."