Chicken breast rolled with sage and pancetta and served with a green salsa of basil, garlic, mustard and olive oil.
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.
Whilst the chicken is cooking, make the sauce and cook the green beans.
Remove the leaves from the parsley, basil and mint and chop finely. Use the chef's knife to slice through the herbs to prevent damaging and bruising the herbs. Juice the lemon.
In a pestle and mortar pound the garlic, anchovy fillets, capers and gherkins together until you have a rough paste. Add the chopped herbs, lemon juice, mustard and olive oil and mix well. Check the seasoning and add a pinch of salt if necessary.
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 using the salsa verde you make here with lamb roast.»