Chicken saltimbocca with basil mash

A delicious combination of ham, basil and chicken which is easy to make and low fat 

Ingredients

Serves 2

• 2 skinless chicken breast fillets
• 2 large basil leaves
• 2 slices prosciutto
• 1 tbsp olive oil
• 2 tbsp Marsala
• 31/2 fl oz chicken stock
• 2 lb potatoes , cut into large chunks
• 2-3 tbsp milk
• 1 tbsp grated Parmesan
• 1-2 tbsp chopped basil

Method

1. Make the mash: boil the potatoes in salted water for 15-20 mins until tender. Drain and mash well. Stir in the milk, then the Parmesan and basil. Season with black pepper and keep warm.
2. Meanwhile, sit the chicken breasts on a board and cut through them horizontally leaving one side attached. Open them up like a book and lay a basil leaf on top of each, topped with a slice of prosciutto. Secure with a cocktail stick.
3. Heat the oil in a large, non-stick frying pan and add the chicken breasts, hamside down. Cook for 2-3 mins until golden, then turn over and cook for 2 mins more. Pour over the Marsala and allow to bubble for 1 min. Add the stock and simmer for 5 mins until the chicken is cooked. Lift the chicken out, cover to keep warm, then boil the pan juices to reduce a little. Serve with the basil mash and a green salad on the side, if you like.