Chicken Saltimbocca with Creamy Salsa Verde

• 8 large sage leaves
• 4 chicken breast fillets
• 4 long thin slices prosciutto, trimmed
• 1 1/2 tablespoons oil
• 3 cloves garlic, crushed
• 2 cups continenetal parsley leaves
• 2 cups basil leaves
• Finely grated rind of 1 large lemon
• 1 tablespoon capers
• 250 ml PHILADELPHIA Extra Light Cream For Cooking, a cream alternative
• Chargrilled vegetables, for serving Target 2 lb For $3.00 thru 02/06

1. LAY 2 sage leaves on each chicken fillet and wrap in prosciutto, securing with toothpicks if required.
2. Heat half the oil in a large non-stick frypan and pan fry the chicken for 2 minutes on each side until golden brown.
3. Transfer to a baking tray and complete cooking in a hot oven 200C for 15 minutes or until cooked through.
4. Remove, cover with foil and stand for 5 minutes before serving.
5. HEAT the remaining oil in a saucepan and saute garlic, herbs, lemon rind and capers over medium-low heat for 2 minutes until fragrant.
6. Stir in the PHILLY and bring to the boil.
7. Process until finely pureed.
8. PLACE the chicken onto serving plates with the vegetables and a drizzle of the Creamy Salsa Verde.

sage, chicken, oil, garlic, parsley, basil, lemon, capers, philadelphia, vegetables

Taken from www.kraftrecipes.com/recipes/chicken-saltimbocca-creamy-salsa-verde-135756.aspx (may not work)