Chicken Saltimbocca With Rutabaga Mash

• 1 3/4 lbs rutabaga, peeled and coarsely chopped
• 2 cloves garlic, peeled
• 4 tbsp (1/2 stick) butter, chopped
• 1 tbsp small oregano leaves
• 2 None boneless skinless chicken breasts, halved lengthwise
• 8 None sage leaves
• 4 slices bacon
• 1 tbsp vegetable or olive oil
• 1/2 cup marsala wine

1. Cook the rutabaga and garlic in a large saucepan of boiling, salted water for 15 mins or until tender. Drain and return to the pan. Place on low heat. Cook, shaking the pan occasionally, for 1 min or until slightly dry. Coarsely mash. Using an immersion blender, blend until almost smooth. Season.
2. Melt 3 tbsp of the butter in a small saucepan on moderate heat. Add the oregano and cook and stir for 1 min or until the oregano is crisp and the butter golden. Pour the butter over the rutabaga puree and stir to combine. Cover to keep warm.
3. Meanwhile, place chicken on a clean work surface. Top each piece with 2 sage leaves and 1 slice of bacon. Secure with toothpicks.
4. Heat the oil and the remaining butter in a large skillet on medium-high heat. Cook the chicken, bacon-side down, for 3 mins. Turn and cook for 2 mins more or until golden and cooked through. Transfer to a heatproof plate. Cover and let stand for 5 mins. Add the marsala to the pan and bring to a boil. Boil for 2 mins or until reduced by half.
5. Divide the mash among the serving plates. Top with chicken. Serve drizzled with sauce.

garlic, butter, oregano, chicken breasts, sage, bacon, vegetable, marsala wine

Taken from recipes-plus.com/api/v2.0/recipes/35844 (may not work)