Monday, July 9, 2012

Chicken saltimbocca

Sage picked only 2 minutes before I took this shot

Well I watched masterchef last night and I loved the look of the veal saltimbocca even if it didn't totally pop for the judges. Saltimbocca is supposed to "pop" in the mouth.

Today I discovered a wee stash of sage in our garden and a recipe for chicken saltimbocca in the Weight Watchers Cook it Quick book (which you can buy here) and Taff needed to be out by 7pm so I tweaked the recipe a little to suit the needs of the diners at the Cafe Disarray tonight.

Chicken saltimbocca page 29

Weight Watchers combined the chicken with potatoes and rocket salad. We ditched that idea and started a completely different salad and no potatoes because we had big fat soft delicious wholegrain rolls in the bread box.

Our salad was beautiful garden fresh lettuce leaves, red onion, cucumber, celery, a pink lady apple and a sprinkle of chopped pistachios.

We made a french dressing (again in our high tech peanut butter jar) To reduce the oil we changed the classic 3:1 ratio to 3:2 olive oil and good quality white vinegar with a teaspoon of dijon mustard and a pinch of raw sugar.

Prepare the chicken according to the Weight Watchers recipe. I volunteered a nearby kidlet to bash the chicken with a rolling pin. I really like the idea of splitting the chicken breasts horizontally - it is so easy to dry out chicken breasts and cutting them that way is really clever and reduces the cooking time which means they are not dried out.

And serve! (this shot was taken before the dressing was added)

Only 11 Weight Watchers Pro Points per serve (add your own bread) 

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