Halal Chicken Saltimbocca Recipe

About this recipe

This adaptation of the classic Saltimbocca Alla Romana uses halal chicken breast instead of veal and omits alcohol for a flavorful, halal-friendly dinner option. Tender chicken is paired with sage and turkey bacon, served in a rich butter sauce.

Ingredients

• - Thyme Bunched Herb
• 130G Najma Premium Turkey Rashers
• - Filippo Berio Garlic Flavoured Olive Oil
• - Oxo Chicken Stock Cubes
• 200G Daylesford Organic Unsalted Butter
• 50G Pepper Black Ground BWFO
• 1.5 Kg Best In Plain Flour 1.5 Kg

Instructions

1. 1. Lightly pepper the chicken breasts to taste, then lay 2 slices of turkey bacon on one side of each breast so that it covers the surface of the meat. Press gently to adhere. Using a toothpick, pin 2 thyme leaves to each breast on top of the turkey bacon.
2. 2. Dredge each piece in the flour, shaking off any excess.
3. 3. Heat 4 tablespoons of olive oil in a large skillet over medium heat. Cook the chicken breasts for 3-4 minutes per side, or until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
4. 4. Drain any remaining fat or oil from the skillet and deglaze the pan with 1 cup of chicken stock, scraping up any brown bits. Reduce the stock by half, about 5 minutes.
5. 5. Stir in 4 tablespoons of unsalted butter until melted and the sauce has thickened slightly.
6. 6. Return the chicken to the pan and cook for 2-3 minutes, spooning the sauce over the meat until everything is hot and well-coated. Remove the toothpicks before serving.