This is a version of Saltimbocca that is largely authentic, with some of the futzing reduced to make it possible to contemplate making this on a weeknight. If you want to be more authentic, you can use prosciutto instead of ham and 5 to 6 fresh sage leaves
Serve accompanied with guacamole on a bed of shredded lettuce and top the guacamole with a good dob of sour cream. Thin slices of radish and olives also dress it up.
Chicken breasts are the default piece of chicken to serve these days. But let’s face it: they are often dry, boring and cheerless, served only because they are perceived as healthy.
Serve with brown basmati rice (or just plain rice), and a nice colourful veg such as peas.