09/01/2015 13:23 GMT | Updated 11/03/2015 05:59 GMT

Recipe of the Week: Chicken Salto in Bocca

This is such an easy dish and also great to serve to a few people. The prosciutto di Parma has a lovely flavour itself but when cooked with the chicken and thyme it penetrates through the breast making it very tasty and perfectly seasoned with out adding any extra salt.

The marsala adds a sweetness which balances the crispy salty prosciutto. It's important that you marinade the chicken as it will be tenderer and have much more flavour.

Try this with a glass of Valpollicella Ripasso!


2 x 180g free range chicken breasts

8 x slices of prosciutto di Parma

1 tsp of chopped fresh thyme

1 lemon

400g of portobello mushrooms

1 clove of garlic finely sliced

1 tbsp of chopped flat leaf parsley

300g of fresh spinach

3 tbsp of olive oil

50g unsalted butter

1 tbsp of chopped fresh flat leaf parsley


Cut the thickest part of the chicken breast on the inside so it opens up and is even in thickness. Marinade the chicken with the lemon juice fresh thyme and black pepper.

On a piece of grease proof paper lay two slices of prosciutto di Parma and place a sage leaf in the middle. Carefully place the marinaded chicken breast on top. Add a leaf of sage then cover with two more slices of prosciutto di Parma.

In a frying pan add the butter and when it starts to foam place the chicken into the pan. Cook for three mins gently, then turn over and cook for a further three mins. Take the chicken out of the pan and keep it warm,pour out the butter. Place the pan back on heat and add the Marsala. Cook until the Marsala has gone syrupy and add a small knob of butter. Mix together so the sauce is emulsified.

Pour on top of the chicken and serve with blanched dressed spinach and braised portobello mushrooms.

To make the mushrooms slice the portobello mushrooms 1cm thick and fry them with 1tbsp of olive oil. Cook for 10 minutes or until all the moisture has come out of the mushrooms. Add one clove of finely sliced garlic and a tbsp of chopped parsley. Cook for a further two mins. Check the seasoning and add a squeeze of lemon.

For the spinach just blanch in salted water and drain into a colander and squeeze out excess water. (Do not add cold water to the spinach) as this will dilute its flavour. Season and add a tbsp of good olive oil.