Chicken breast stuffed with tagliatelle

Ingredients for 4 servings:

• 4 chicken breasts (100g each)
• 8 slices of Parma ham
• 8 sage leaves
• 2 tbsp oil
• salt and pepper
• 250 g tagliatelle pasta
• 400 g carrot(s)
• 125 ml vegetable stock
• 150 g whipped cream
• 100 ml white wine
• Cheese, grated
• Breadcrumbs
• 1 egg(s), including the yolk

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Make deep horizontal cuts in the chicken breast lengthwise. Fill each fillet with 2 slices of ham and 2-3 sage leaves. Fry in hot oil for about 4 minutes on each side. Season with salt and pepper. Cook the pasta for about 8 minutes, drain well, and transfer to an ovenproof dish. Peel the carrots and slice diagonally. Bring the stock, cream, and 6 tablespoons of white wine to a boil. Add the carrots and cook for about 3 minutes. Season with salt, pepper, and nutmeg, and pour over the pasta. Place the chicken fillets on top. For the crust, mix together the cheese, breadcrumbs, egg yolk, and remaining wine, and spread over the fillets. Bake in a preheated oven (225°C) for about 15 minutes.