For the chicken saltimbocca, lay the chicken breast out flat, smooth-side down on a chopping board and remove the small arrow-shaped fillet attached to the main body of the chicken breast. You can freeze this and use for another purpose.

Take a sharp knife and cut a slash down the length of the chicken, from the thick end to the pointed end all the way down the centre of the chicken breast, being careful only to cut half way through the meat.

Then, carefully make horizontal cuts into each side of the long cut. Fold back the 'flaps' and place the chicken breast under a piece of cling film. Using a meat mallet or rolling pin gently beat the chicken until it is an even thickness all over - don't be too heavy-handed otherwise the implement will penetrate the chicken flesh.

Place a sage leaf on the chicken and top with a slice of roasted pepper and then a slice of ham. Dust each stack with flour.

In a large frying pan cook two of the chicken breasts, ham-side down, over a medium heat in half of the butter and the oil until browned.

Turn over and cook on the other side for 3-4 minutes or until cooked through.

Remove and set aside. Repeat with the remaining chicken. Keep warm with the other chicken.

Pour the wine into the pan and turn up the heat, allowing the wine to evaporate quickly.

Put a slice of mozzarella on top of each chicken breast and flash under the grill for two minutes.

While the chicken is under the grill, add the remaining butter to the sauce in the pan and stir together.

Add the lemon juice and chopped sage leaves and stir to combine.

To serve place the chicken on a plate and drizzle the sauce around.