|
|
|
|
Serves 4. Preparation 15-30minsIngredients4 small chicken breasts 8 slices of Parma ham 8 sage leaves 2 tbsp of extra virgin olive oil 150ml of white wine 350g jar of Sacla' Whole Cherry Tomato and Basil sauce extra sage leaves for garnish 350g of spirali pasta (large pasta spirals) sea salt and freshly ground black pepper MethodPlace the chicken breasts between two large sheets of cling film on a chopping board. Now, adopting a little of the Italian passion for grand gestures, pick up a rolling pin or meat mallet and pound the meat until its flattened to half its thickness. Press the sage leaves onto the chicken and wrap the sheets of almost translucent Parma ham around the chicken and sage. You can hold it all together with a simple cocktail stick. Heat a large frying pan and saute the chicken in the oil for a minute on each side to brown and seal in the flavour. Pour in the white wine and Sacla' Whole Cherry Tomato and Basil sauce. Leave to simmer for fifteen minutes until the chicken is cooked perfectly. Meanwhile, bring a large pan of water to the boil, add the spirali and cook to your liking. Drain these dramatic spirals and then fork onto serving plates. Slice the chicken and serve it mingling with the pasta and sauce. Use the extra sage leaves to spruce up each serving. |
