Saltimbocca Chicken & Truffle-Parmesan Mash

Saltimbocca Chicken & Truffle-Parmesan Mash

with Greens & 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:MilkTree Nuts

Always read product labels for the most up-to-date allergen information. Visit 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 bag


1 bag

green beans

1 bag

baby broccoli

1 clove


1 tsp

truffle oil

1 packet

chicken breast

1 packet


1 packet

crushed macadamias

(ContainsTree Nuts)



1 packet

grated Parmesan cheese


Not included in your delivery


olive oil

2.5 tbs



40 g


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3375 kJ
Fat49.1 g
of which saturates20.2 g
Carbohydrate32 g
of which sugars6.5 g
Protein55.5 g
Sodium1213 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 large chunks. Pick the sage leaves. Trim the green beans. Trim the baby broccoli and halve lengthways. Finely chop the garlic. Slice the lemon into wedges.


Cook the potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return the potato to the saucepan. Add the butter, milk and truffle oil (see ingredients) and mash until smooth. Stir through the grated Parmesan cheese. Season to taste (keeping in mind that the saltimbocca chicken is salty) and 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 few 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, toast the crushed macadamias, tossing, until golden, 2-3 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, 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). Cook the green beans, tossing, until tender, 4-5 minutes. Add the baby broccoli and cook, tossing, until just tender, 3-4 minutes. Add the garlic and cook until fragrant, 30 seconds. Squeeze over a little lemon juice.


Divide the truffle-Parmesan mash, saltimbocca chicken and greens between plates. Spoon any resting juices over the chicken and sprinkle the toasted macadamias over the greens. Serve with any remaining lemon wedges.