Chicken breast with prosciutto crudo

Ingredients for 4 servings:

• 750 g chicken breasts, without skin/bones
• 8 slice(s) ham, raw
• 8 sage leaves
• 80 ml Marsala
• 50 g butter
• Salt

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Chicken breast with raw ham, from the Roman pot

Wash and dry the chicken breasts, removing any fat and tendons. Place them in a deep dish, drizzle with Marsala, cover with cling film, and refrigerate for 1 hour. Rinse the Roman pot with water. Remove the chicken breasts from the marinade and drain. Set the marinade aside for later use. Melt the butter. Season the meat with salt and pepper and press 2 sage leaves onto each breast fillet. Brush the fillets all over with butter. Spread the ham on the work surface and wrap each chicken breast with 2 slices. Brush with butter again on all sides. Place the parcels in the Roman pot and drizzle with the marinade from before. Close the pot and place in a cold oven. Braise at 210°C for about 60 minutes without opening the pot. If possible, don’t open the Roman pot until you’re at the table; a delicious aroma will escape. For a light version, serve with green asparagus or leaf spinach. If there’s a risk that someone will leave the table hungry, I’d add rice. Then, after draining the rice, mix it with another 50g of butter and 100g of Parmesan cheese. It goes wonderfully.