to make chicken saltimbocca skewers, you’ll need:
- a wee bit of olive oil (you can use Frylight if you’re not a sinner)
- four skinless chicken breasts
- tomato purée (5 tablespoons)
- worcestershire sauce (2 tablespoons)
- bacon medallions (12)
- sage leaves (12… but this is optional)
You’ll also need some metal skewers – something like this? Cheap as chips.
to make chicken saltimbocca skewers, you should:
- preheat the oven to 200 degrees if it’s a fan oven, look it up on google if it isn’t
- put the chicken breasts between 2 sheets of cling film and pound the living hell out of them with a rolling pin until they are wider and thinner
- mix the tomato purée and Worcestershire sauce and spread 1 tbsp. of the mixture over the top of each chicken breast, reserving the remaining mixture
- cover each breast with 3 bacon medallions, lay 3 sage leaves on top of each breast (if you’re doing the sage bit) and season with pepper
- roll up each piece of chicken and using a large knife, cut into bite-sized rolls, and thread the rolls onto 4 skewers
- place the skewers on a grill pan, brush with the reserved purée mixture and put in the oven for 20 minutes, turning them over after 10, until the skewers are golden and the chicken is cooked through
Et voila! Bit of faffing about but pretty bloody tasty. Serve with some decorative salad and wedges.
to make wedges you should:
Just make some. Seriously, they’re just potato wedges.
They’re totally syn free, and would probably work well on a barbecue too. Serves 4 technically, but 2 if you’re hungry! Also if you’re making them for friends, mistakenly call them Chicken Saltybollocks before comically correcting yourself. They’ll think you’re a regular Frank Carson.