Preheat the oven to 200'C.
Slice the mozzarella and pick the sage leaves. Pick the leaves from the parsley and roughly chop.
Top and tail the green beans.
Cook the baby potatoes in salted water until they are tender. When cooked, drain and add a knob of butter and half of the flat parsley and keep warm. Whilst the potatoes are cooking flatten the chicken breast with a meat cleaver until you have an escalope about 5mm thick.
Lay the slices of Parma ham on the chopping board and place the chicken breast skin side down on to the ham. On one half of the escalope, place the sage leaves and the sliced mozzarella. Roll the escalope to enclose the mozzarella and secure with a tooth pick or skewer.
Heat a pan until hot and add a splash of olive oil. Colour the escalope on all sides and then transfer to a baking sheet and cook in the oven for 15 minutes until cooked through.
Whist the chicken is cooking, make the sauce and cook the green beans.
For the sauce:
Deglaze the frying pan used for colouring the escalope with the white wine and reduce by half. Add the chicken stock, reduce by half and then add the double cream. Bring to the boil and season with salt and pepper, lemon juice and add half of the chopped parsley.
Cook the green beans in rapidly boiling salted water for 3 minutes. Drain, season with salt and pepper and serve alongside the saltimbocca and potatoes.
«Try making this dish with veal or beef as an alternative.»