Paleo Saltimbocca

Saltimbocca with Grilled Rosemary Peach

25—30 Min

Saltimbocca is a world-famous Italian specialty. In our version, the veal is replaced with tender chicken breast fillets stuffed with prosciutto and rosemary. Sweet grilled peaches complete this delicious dish. Warning: It has the potential to be addictive!

Ingredients 4 Portions

Preparation

  1. 1

    Rinse the chicken fillets, pat dry with paper towel and trim if necessary. Carefully cut the fillets lengthways on one side (but don't cut all the way through) with a sharp knife to create a pocket. Stuff with a pinch of rosemary, freshly ground pepper and a slice of prosciutto. Then press down carefully and seal with a toothpick (if required.)

  2. 2

    Preheat the oven to 100 °C (392°F) using the conventional oven setting.

  3. 3

    Heat a little oil in a pan and fry the stuffed chicken breast fillets for 3–4 minutes each side. Season with salt and freshly ground pepper. Leave to infuse on a tray in the oven until ready to serve.

  4. 4

    Cut the washed peaches in half, remove the stones and fry in a little olive oil — use a griddle or grill pan if available. Sprinkle with rosemary and dish up onto plates with the Saltimbocca and serve.