Chicken saltimbocca with raw ham and vegetables

Name: chicken saltimbocca with raw ham and vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 lemon; 2 zucchini; 2 toe garlic; 15 g parsley bag of 30 g; 1 leeks; 10 el traditional olive oil; 2 chicken breast; 4 tl dried sage; 140 g parma ham packages; 300 g Spaghetti; 200 g chilled hüttenkäse cheese tray

Italian saltimbocca with pasta, leek, zucchini and cottage cheese.

Ingredients

Kitchen Stuff

1 blender

Directions

Clean the lemon. Squeeze out 1 half and cut the other half into slices. Wash the courgettes and scraper with the cheese slicer.
Clean the garlic and cut finely. Cut the parsley coarsely. Wash the leek and cut into rings.
Put the garlic and parsley in a tall cup with the oil and lemon juice and puree with the hand blender. Season with pepper and salt.
Halve the chicken fillets in the length. Place the fillets between 2 sheets of cling film and flatten with a frying pan.
Sprinkle the meat around with the sage and pepper and wrap each fillet in 3 slices of parma ham (chicken saltimbocca).
Heat the oil in a frying pan and fry the chicken in 10 min. On medium heat around golden brown and done.
Meanwhile, bring a pot with plenty of water to the boil, add the pasta and boil for 9 minutes until al dente.
Heat the oil in a frying pan and fry the zucchini, leek, pepper and salt for 6 minutes on medium heat.
Remove the saltimbocca from the pan and place on a plate.
Drain the pasta and mix with the garlic parsley oil and vegetables through the shortening of the saltimbocca's.
Divide the plates. Add a saltimbocca and spread the cottage cheese over it. Put a slice of lemon on it and serve.