Get ready to jump with this speedy saltimbocca that takes its name from the Italian phrase 'saltare in bocca', meaning 'to jump in your mouth'. With salty bacon and pan-fried chicken cooked in a jazzy little sauce, yeah, it does feel a bit like a party on your palate. We've added a not-so-traditional, but totally worthy roasted potato salad for extra bounce.
Preheat oven to 200°C fan-forced. Chop potatoes into 4cm pieces. Place potato, 2 teaspoons olive oil and a sprinkle of salt on a lined baking tray and toss to coat. Roast for 20–25 minutes or until slightly golden. Sprinkle with parmesan and bake for a further 5–7 minutes or until cheese has caramelised. While potatoes are cooking, continue with step 2.
Slice chicken horizontally to yield 2 thinner pieces. Peel and dice eschalot. Peel and crush garlic. Roughly chop bacon. Pick sage leaves.
Melt butter in a frypan over medium-high heat. Add bacon and cook for 2–3 minutes or until crispy. Remove and set aside. Season flour with salt and pepper and mix to combine. Dust chicken in flour, add to frypan and cook for 5-6 minutes, turning halfway, or until golden and cooked through. Remove chicken from pan.
Add eschalot, garlic and sage to pan and cook, stirring, for 1–2 minutes or until eschalot has softened. Add 1 teaspoon white wine vinegar to pan and cook for 30 seconds. Add 125ml (½ cup) water, crumble in stock cube and bring to a simmer, stirring to dissolve stock cube. Cook for 2–3 minutes or until sauce has reduced.
Add chicken and bacon to sauce and cook for a further 2–3 minutes or until chicken is warmed through and sauce has thickened slightly.
Add rocket, remaining oil and remaining vinegar to tray with potatoes and toss to combine. Remove chicken from pan and slice. Divide potato salad, chicken and bacon between plates and drizzle with any extra pan juices to serve.