Chicken And Prosciutto Saltimbocca Alla Romana

Preheat the oven to 200°C/ 180°C (fan)/ gas 6, take your chicken out of the fridge, open the packet and let it air

Chop your waxy potatoes in half, lengthways then top, tail and chop your courgette[s] into thick batons

Add the chopped waxy potatoes and courgette batons to a baking tray (or two!) with a drizzle of olive oil and a pinch of salt and pepper, give everything a good mix up and put the tray[s] in the oven for an initial 15-20 min

Meanwhile, zest half your lemon[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter) and cut into wedges

Peel and finely chop (or grate) your garlic

Wash your salad and pat it dry with kitchen paper

Add your chicken breast portion[s] to a clean chopping board, cover with cling film and bash with a rolling pin until flattened to approx. 1cm thickness

Place 2 sage leaves on top of each flattened chicken breast portion[s], then wrap with 2 slices of your prosciutto – this is your chicken and prosciutto escalope[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the chicken and prosciutto escalope[s] and cook for 6-7 min on each side or until golden brown and cooked through (no pink meat!)

Tip: Cooking for 5? Use 2 pans!

After an initial 15-20 min, add your cherry tomatoes to the tray[s] with the waxy potatoes and courgette batons

Return to the oven for a final 10-15 min or until everything is golden and tender

Combine a squeeze of lemon juice with a little drizzle of olive oil and a pinch of salt, pepper and sugar in a large bowl

Add the salad and toss – this is your lemony salad

Once the chicken is cooked, transfer to a plate and keep warm (reserve the pan) – this is your chicken and prosciutto saltimbocca

Return the pan to a low heat, add the chopped garlic and cook for 30 secs or until fragrant

Once fragrant, add your Chinese rice wine and stir it all together

Add the remaining sage (chuck it in, stalks and all!) then remove from the heat

Add 25g [40g] [50g] cold butter, the lemon zest, a generous squeeze of lemon juice and any resting juices from the chicken

Add a pinch of salt and pepper and stir it all together until the butter has melted – this is your sage butter sauce

Tip: Add a small splash of warm water if its looking a little dry!