What could be better than spending a balmy summer evening out on the terrace or in the garden with friends and family? Grilled chicken saltimbocca served with avocado and potato salad, potato wedges and homemade pesto is sure to become a new cookout staple.
Ingredients 4 Portions
For the avocado and potato salad
Wedges for the salad
- 4 Stk.Potatoes, large
- 4 Stk.Sweet potatoes, medium-sized
- 2 tbsp.Olive oil
- 2 tsp.Grilled Vegetables Seasoning Mix
For the pesto
To make the wedges: Wash the sweet potatoes and cut into wedges. Mix the Grilled Vegetables seasoning mix with the oil and use this to marinate the wedges.
Grill the wedges in a grill pan for 35–40 minutes under indirect heat.
To make the potato salad: Wash the potatoes, clean them and cut them into quarters. Boil the potatoes in a pan of slightly salted water. Also boil the peas.
Meanwhile, peel the avocados, wash the chili, clean and thinly slice. Then, to make the dressing: Mix the avocado with the lemon juice, the sliced chili a bowl and blend.
Drain the potatoes and peas, add to a bowl and mix to ensure an even coating of dressing. Keep cool in the fridge until ready to use.
To make the pesto: Finely blend the sundried tomatoes, the peeled cloves of garlic and the pine nuts in a blender.
Stir in the Parmesan and olive oil, then season to taste with sea salt and ground pepper. If the pesto is too thick, a splash of water and re-blend.
Cut the chicken breast fillets into finger-sized pieces. Cut the Parma ham into strips. Rub the chicken breast fillets with the Grill Chicken seasoning from the shaker, cover with the sage leaves and then wrap in the Parma ham.
Drizzle the Saltimbocca with oil and grill under a hot grill for 5–7 minutes on each side.
Serve the chicken Saltimbocca with the potato salad, wedges and pesto and enjoy.