Chicken Saltimbocca with Cauli Purée and Crispy Capers

Steps

1. Preheat oven to 220°C. Prep & cook potatoes. Toss potatoes with a drizzle of oil on a lined oven tray and season. Roast for an initial 25 minutes.
2. Prep caponata & fry capers. Heat a drizzle of oil in a fry-pan on medium heat. Cook capers for 2-4 minutes, until crispy and golden. Set aside on paper towels. Reserve pan.
3. Prep & cook chicken. Pat chicken dry and cut into steaks. Place hand flat on top of chicken and slice through horizontally. Season. Heat a drizzle of oil in reserved pan on high heat. Cook chicken for 3 minutes each side, until golden but not cooked through. Reserve pan.
4. When potatoes have had 25 minutes cook time, remove from oven, add chicken to tray and top with sage and prosciutto. Turn oven to high grill and grill chicken and potatoes for 4-5 minutes, until chicken is cooked through and potatoes are tender and golden.
5. Cook caponata & heat purée. Return reserved pan to medium-high heat with a drizzle of oil. Add courgettes, garlic and 1/2 tsp salt and cook for 2 minutes. Add cherry tomatoes and cook for about 4 minutes, until thickened. Stir through a knob of butter and season to taste. Keep warm. Place cauliflower purée in a small pot and cook on low heat for 3-4 minutes, until warmed through but not boiling. Cover to keep warm.
6. Serve cauli purée topped with potatoes, caponata, chicken, crispy capers and basil.