Ingredients:

• 1 x 140g breast of chicken
• 1 slice of mozzeralla
• 1 sage leave
• 1 slice of prosciutto

Salad:

• 2 large new potato (cooked &sliced)
• 1 shallot (sliced)
• 1clove of garlic (grated)
• 2 green olives (pitted & sliced)
• 2 cherry tomatoes (halved)
• Basil -rocket -baby watercress
• 2 tbsp sherry vinegar
• 1 tbsp rapeseed oil
• Salt & sugar

Method:

• Place chicken on board and cut into escalope, now place cheese, sage & ham on top (fix together with a skewer.
• Fry chicken on both sides for 1 minute and place in oven for 10 minutes @190c.

Salad:

• Place sliced potato into a heavy pan with little oil, garlic and shallots.
• Sautee potatoes for 2 minutes until soft.
• Meanwhile make dressing by placing rapeseed oil & vinegar into and bowl, whisk together and season well.
• Now add oilves, tomatoes, potato to bowl and mix.
• Dress well and add leaves.
• Serve with chicken.