Our Chicken Saltimbocca Tricolore cooked with Bertolli with Butter and Olive Oil is super simple and a big family favourite. One for the kids and the parents.
BUTTERFLY the chicken breasts by cutting in half horizontally nearly all the way through, then open each one out into a heart shape.
PLACE one chicken breast on a chopping board, cover with cling film and using a meat beater or a rolling pin, bash it out until it is about 5mm thick. Repeat the process with the remaining chicken breasts.
ROUGHLY chop your drained sun dried tomatoes and put to one side.
SEASON both sides of the flattened chicken with a little black pepper.
LAY 1 slice of mozzarella flat on each piece of chicken, then a spoon of the chopped sun dried tomatoes on top. Finish with two basil leaves or a tsp of pesto.
ROLL the meat from the shorter side and close well with 2 cocktail sticks.
HEAT a frying pan over a medium heat and add 1 tbsp of Bertolli with Butter and Olive Oil. Add the chicken breasts (in batches if necessary) and fry for 4-5 minutes on one side, until golden-brown.
TURN the chicken breasts over and fry for a further 4-5 minutes, basting the chicken with the butter in the pan at intervals.
REMOVE the toothpicks when done, and transfer the breasts to a warm plate and cover with foil and let rest for 4-5 mins. Pour any juices that might have been released over the chicken and serve the saltimbocca with pasta, polenta or roast potatoes.