Chicken saltimbocca with mash and spinach

Ingredients

For 1 serving

• Chicken breast130 g
• Prosciutto20 g
• Fresh sageto taste
• Potatoes200 g
• Reduced-fat milk50 ml
• Spinach150 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: lactose,

Method

1. Wash and peel the potatoes, cut them into pieces of about 3 cm, put them in cold water, bring to the boil, salt and cook for 20 minutes, until soft.
2. Meanwhile cut the chicken breast into slices and pound them between two sheets of baking paper to about half a centimetre; season with black pepper. Lay half a slice of prosciutto and a fresh sage leaf on each and secure with a cocktail stick.
3. Warm the milk. Drain the potatoes, mash them and beat in the hot milk and a pinch of salt until fluffy; keep covered.
4. Heat the oil in a wide frying pan over medium-high heat and cook the saltimbocca for 2 minutes per side, prosciutto side first, until the ham is crisp and the chicken white and cooked; don't salt them, as the prosciutto is already salty.
5. Lift out the meat and, in the same pan, wilt the washed spinach over medium heat for 2–3 minutes, until soft and coated in the pan juices; salt lightly.
6. Remove the cocktail sticks and serve the saltimbocca with the mash and spinach.