Grape and Chicken Saltimbocca and Grape Crumble

Kay-Lene Tan & Adam D'Sylva

Ingredients:

Grape Saltimbocca:

  • 100g flour
  • 500g chicken tenderloins
  • 100g butter
  • 3 cloves garlic, roughly chopped
  • 50g prosciutto or pancetta, roughly chopped
  • 5 sage leaves
  • 75g grapes, halved
  • 50ml white wine
  • 1 handful chopped parsley
  • ½ lemon juice

Grape Crumble:

  • Flour 110g
  • Rolled oats 40g
  • Brown sugar 160g
  • Whole blanch almonds 130g
  • Butter (cold + diced) 100g

Filling:

  • Seedless grapes 500g
  • Brown sugar 180g
  • Ground cinnamon 2g
  • Apple cider vinegar 25g
  • Corn starch 30g

Method:

Grape Saltimbocca:

  1. Coat your chicken tenderloins in flour
  2. Melt down 50 g of the butter in a frypan and cook chicken on medium heat until browned.
  3. Add your garlic, prosciutto, sage and cook until fragrant, allowing all the flavours to release into the butter.
  4. Deglaze the pan with white wine.
  5. Add the rest of the butter, add grapes and cook down until a sauce has formed.
  6. Add in parsley and finish off with lemon juice. Serve and enjoy

Grape Crumble:

  1. Blitz flour, rolled oats, brown sugar, blanched almonds and cold butter together to form a breadcrumb like texture.
  2. Can be stored frozen.

Filling:

  1. Toss all ingredients together in a large bowl. Pack into baking dish and cover with crumble.
  2. Bake at 170⁰c for 20 minutes.

Our friends at Wine Selectors suggest pairing this dish with a Verdelho.

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