Chicken Saltimbocca with Parmesan cream & grilled Broccolini

Gorgeous dinner yet super simple to make. Tender & moist chicken breast roulade with aromatic sage & parsley served with easy parmesan cream sauce and delicious, super-umami-charged broccolini

Parmesan cream

150g parmesan

200ml thicken cream

1 tsp Urban Forager chicken stock concentrate paste*

freshly ground black pepper

Chicken roulade

3 chicken breasts, trimmed for even thickness, and butterflied

9 slices prosciutto

2 bunches sage & parsley, divided into 3 portions

olive oil & salt

Broccolini

2 bunches broccolini, stems peeled and ends diagonally trimmed

1 tbsp olive oil & butter

1 tsp Urban Forager chicken stock concentrate paste

3 cloves garlic, minced

Method

Parmesan cream sauce

1. In a saucepan over very low heat, add parmesan, cream, chicken stock & pepper. Allow to melt & heat gently* to warm through. Stir with a spatula occasionally to mix until thick & creamy

Chicken roulade

1. Lay a 30x30cm baking paper on a clean surface. Place 3 slices prosciutto, slightly overlapping across and top with a third of the sage.
2. Place the butterflied chicken breast over the sage. Place a third of the parsley over the breast and drizzle olive oil lightly. Grip one side of the prosciutto and chicken breast, and roll firmly into a tight log. Roll the log over the baking paper, and twist both ends tightly. Tuck ends under the log
3. Repeat with the remaining 2 chicken breasts
4. Place the logs on a baking tray and bake in the combi steam oven at 160c, with full steam for 15 mins
5. Preheat the grill plate on medium high.
6. Remove the logs from the oven, discard the baking paper and char grill for a minute on each side. Slice each log into quarter medallions and top with salt flakes and ground pepper

Broccolini

1. Place the broccolini onto a tray and top with olive oil, butter, chicken stock paste & garlic. Steam in the combi steam oven at 100c for 5 mins
2. Remove broccolini from the combi steam oven and grill on the cooktop, one minute on each side until charred

Plate & enjoy!

Notes

• Heat the parmesan cream sauce very gently to avoid curdling
• Urban Forager is an organic stock concentrate produced in Perth, Australia. Equivalent include stock powder or pastes