Wednesday, 1 August 2007


I really really love Nick Nairn's Chicken Saltimbocca from Top 100 Chicken Breasts. On a whim, I decided to deconstruct the saltimbocca and toss it through some pasta.

I just chopped up some chicken breasts, some pancetta (this time), and some sage coated lightly in some seasoned flour and pan fried.

It smelled yummy too!


DD loved it. So much that he's been sending me emails from work telling me to make it again because it was [in big red letters] AWESOME. I did make it again, properly with proscuitto and it was even better the second time. Definately a keeper.

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