Chicken saltimbocca with pumpkin

8 chicken breast slices

1 piece of pumpkin

cleaned

100g sliced Dutch cheese

bay leaves

liquid honey

100ml white wine

butter

extra virgin olive oil

salt and pepper

greaseproof paper

1. Cut the pumpkin into thin slices (about 2mm thick) and fry in the wok with a knob of butter and a little olive oil for a few mins. Pour 1 tsp honey and let it slightly caramelize for 2 mins.

2. Arrange the chicken slices between 2 sheets of greaseproof paper, beat them with a steak hammer, then cut them into small scallops. Lay a slice of cheese on each scallop, cover with a slice of pumpkin, a bay leaf, then secure with a toothpick forming saltimbocca.

3. Brown the saltimbocca with a little oil and a knob of butter in the pan, only on chicken side, for 4-5 mins. Pour the wine and let evaporate, add 1 tsp of honey, salt and pepper, let it thicken for a few moments, and serve warm.

Recipe of Sale&Pepe