Chicken saltimbocca with hasselback potatoes

Chicken saltimbocca with hasselback potatoes

Total: 1 hr 37 min. | Active: 35 min.
lactose-free, gluten-free
Nutritional value / person: 424 kcal
, Fat: 12 g
, Carbohydrate: 32 g
, Protein: 44 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Hasselback potatoes

800 g waxy potatoes
4 sprig thyme, leaves torn off
3 tbsp olive oil
1 tsp salt
a little pepper

Chicken

4 chicken breast
4 slice cured ham
8 sage leaf
¼ tsp salt
a little pepper
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How it's done

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Hasselback potatoes

Place the potatoes on a tablespoon one at a time, carefully cut thin slices into the potatoes but do not cut all the way through. Place the potatoes in the prepared dish.Stuff the incisions with thyme, drizzle the potatoes with oil, season.

To bake

Approx. 50 mins. in the lower half of an oven preheated to 220°C.

Chicken

Place the cured ham and sage on top of the chicken breast, season.

To grill the chicken

Charcoal/gas/electric grill: Grill the chicken over/on a medium heat (approx. 200 °C for approx. 12 mins., turning once during cooking.

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