HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSaltimbocca Chicken & Truffle Parmesan Mash
Saltimbocca Chicken & Truffle-Parmesan Mash

Saltimbocca Chicken & Truffle-Parmesan Mash

with Asparagus & Toasted Macadamias

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Saltimbocca is Italian for "jump in the mouth" and as soon as you taste the chicken wrapped in sage and prosciutto, you'll understand why! Add decadent sides of cheesy truffle-mashed potato and sautéed greens and you'll be jumping for joy!

Allergens:Tree NutsMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 bunch


1 bunch


1 bunch


1 clove


1 packet


(ContainsTree NutsMay be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)



1 tsp

truffle oil

1 packet

grated Parmesan cheese


1 packet

chicken breast

1 packet


Not included in your delivery

olive oil

40 g



2.5 tbs


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2920 kJ
Fat38.9 g
of which saturates16.7 g
Carbohydrate30.7 g
of which sugars6 g
Dietary Fibre0 g
Protein51.8 g
Cholesterol0 mg
Sodium317 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of salted water to the boil. Peel the potato and cut into 2cm chunks. Pick the sage leaves. Trim the woody ends off the asparagus (about 3cm). Trim the broccolini. Finely chop the garlic. Roughly chop the macadamias. Slice the lemon into wedges.


Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return the potato to the saucepan. Add the butter, milk and truffle oil (see ingredients) and mash with a potato masher or fork until smooth. Stir through the grated Parmesan cheese. Season to taste (keeping in mind that the saltimbocca chicken is salty!). Cover to keep warm. TIP: Truffle oil has a strong flavour. Add more or less depending on your taste.


While the potato is cooking, place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm thick. Lay out two slices of prosciutto, then place a chicken breast over the top. Place a couple of sage leaves on top of the chicken, then wrap the prosciutto slices around the chicken. Repeat with the remaining prosciutto, sage and chicken. TIP: It's OK if the prosciutto slices tear!


Heat a large frying pan over a medium-high heat. When the pan is hot, add the macadamias and toast, tossing, until golden, 3-4 minutes. Transfer to a plate. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the prosciutto-wrapped chicken, seam-side down first, until golden and cooked through, 3-4 minutes on each side (depending on thickness). Transfer to a plate to rest. TIP: Chicken is cooked through when it's no longer pink inside.


While the chicken is resting, return the frying pan to a medium-high heat with a drizzle of olive oil (if needed). Add the asparagus and a dash of water and cook until starting to soften, 2 minutes. Add the broccolini and cook, tossing, until just tender, 3-4 minutes. Add the garlic and cook until fragrant, 30 seconds. Squeeze over a little lemon juice to taste.


Divide the truffle and Parmesan mash, saltimbocca chicken and greens between plates. Spoon any chicken resting juices over the chicken and sprinkle the toasted macadamias over the greens.