Chicken Saltimbocca

• 2 boneless skinless chicken breasts
• 2 large basil leaves
• 2 slices prosciutto
• 1 tablespoon olive oil
• 2 tablespoons marsala
• 100 ml chicken stock

1. Sit the chicken breasts on a board and cut through them horizontally, leaving one side attached.
2. Open them up like a book and lay a basil leaf on top of each, topped with a slice of prosciutto.
3. Secure with a toothpick.
4. Heat the oil in a large, non-stick pan and add the chicken breasts, ham side down.
5. Cook for 2 to 3 minutes until golden, then turn over and cook for 2 minutes more.
6. Pour over the Marsala and allow to bubble for 1 minute.
7. Add the stock and simmer for 5 minutes, until the chicken is cooked.
8. Lift the chicken out, cover to keep warm, then boil the pan juices to reduce a little.
9. Serve with mashed potatoes and a green salad.

chicken breasts, basil, olive oil, marsala, chicken

Taken from www.food.com/recipe/chicken-saltimbocca-413856 (may not work)