Chicken Saltimbocca

This is a recipe splattered with love!
Originally from a Masterclass in Masterchef Season 2 (waaaaay back in 2010!), it has been in my favourites folder since the very next day. The original recipe used veal, but I struggle these days to be able to source veal, so a few years ago I messaged the writer of the recipe, one Gary Mehigan (swoon!), and asked him whether I should substitute with pork and he wrote back (I mean that was the real highlight!) and suggested chicken is best!
Since then, I’ve swapped sage for basil (a better fit with chicken in my opinion!) and never looked back! Thanks Gaz!

 Chicken breasts x 2
20 basil leaves
4 slices of prosciutto
Plain flour, for dusting
2 tbs olive oil
1 garlic clove, thinly sliced
2 tbs baby capers, drained
40g butter
1 punnet cherry tomatoes
¼ cup dry white wine (I use verjuice if I don’t have a wine open)
Handful of baby spinach
Lemon cheeks to serve 

Slice each chicken breast in half longways, to create four thin escalopes. Place them between two sheets of cling wrap and carefully pound with a meat mallet. It’s not absolutely necessary to do this step, but it helps to cook it quicker and more evenly. 

Place two basil leaves onto each piece of chicken. Lay prosciutto slices on a clean board and then place chicken basil-side down onto each piece of prosciutto and wrap, ensuring that the basil leaves are covered.

 Sprinkle the flour into a shallow dish and season with S&P. Add the wrapped chicken pieces and toss carefully to coat both sides. Shake off excess.

Heat oil in a large heavy based frying pan over medium-high heat. Add the chicken to the pan, basil-side down, then add the garlic, capers and butter. Once the butter is foaming, add the cherry tomatoes and when the prosciutto is brown and crispy on the bottom, turn the chicken over to cook for a further minute. Add remaining basil to the pan and cook for a further 2-3 minutes until cherry tomatoes start to soften. Remove the chicken from the pan, set aside and keep warm.

Add white wine to the pan. Using a fork, carefully squish half the tomatoes into the sauce. Add the spinach and cook until just wilted. Season to taste.

Place a piece of chicken on top of a bed of creamy polenta (or mash) and then spoon some sauce over the top.
Serve with green beans and a cheek of lemon.