Chicken Saltimbocca

Serves 4

• 4 skinless chicken breast
• 150 g (5 oz) mozzarella cheese, sliced
• 100 g ( 4 (oz) prosciutto, thinly sliced
• 16 sage leaves or fresh thyme
• 2 tbsp olive oil
• 100 ml(4 fl oz) white wine
• juice of 1 lime
• 1 tsp ground cumin
• salt and pepper

1. Cut a deep slash in each of chicken breast. Season with lime juice, ground cumin, salt and pepper.
2. Place 2 slices of prosciutto on a chopping board, lay over 2 sages or thyme and put a chicken breast on the top. Place 2 more sage leaves or thyme on the top of each chicken breast , add 1 sliced mozzarella cheese and wrap the prosciutto around. Secure with cocktail sticks and repeat with the remaining chicken breast.
3. Heat the oil in a large frying pan and add the chicken. Cook for 15 mins over a low heat, turning until golden and cooked through.
4. Remove the chicken from the heat and reserve, add the wine to the pan and bubble for 2 mins.
5. Remove the cocktail stick and serve the chicken and juices with vegetables or mashed potatoes.