HÜHNERSALTIMBOCCA  auf  TAGLIATELLE  

Chickensaltimbocca on Tagliatelle

4 chicken breasts (bone- and skinless)
12 sage leaves
12 slices prosciutto
3 tbsp. olive oil
salt, pepper
200 g tagliatelle

 

Cut each chicken breasts into 3 pieces, season with salt and pepper, cover with a sage leaf and roll up in prosciutto.
Fry saltimboccas in olive oil on both sides. Boil tagliatelle in salted water until al dente and drain.
Remove saltimboccas from the pan and keep warm. Toss tagliatelle in the pan and season to taste.
Serve on warmed plates with the saltimboccas.

 

     
     
 

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