Marinated chicken breast fillets wrapped in ham

Ingredients for 4 servings:

• 4 chicken breast fillets
• 1 tbsp, heaped herbs de Provence
• 100 ml olive oil
• 8 slices of Parma ham
• 2 cloves garlic
• n. B. Pepper, freshly ground
• 200 ml cream
• 100 ml white wine
• 20 g butter
• 1 tbsp, heaped flour
• n. B. Vegetable stock powder
• n. B. herbs, fresh, chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 12 hours 45 minutes

Provencal variant of Saltimbocca

Mix the olive oil with the herbs and the finely chopped garlic cloves. Add the fillets and marinate in the refrigerator, covered, for a few hours or overnight. Wrap each fillet in two slices of Parma ham and fry uncovered in a heavy pan with a little olive oil, first on the seam side and then on the other side for five minutes each. Cover, reduce the heat slightly, and let it cook for another 10 minutes. Remove the fillets and keep warm. Increase the heat again and cook the pan juices with a small splash of wine. Add the butter and heat gently, stir in the flour with a whisk, and bring to a boil briefly. Add the remaining wine and cream and let it thicken. Season with a little instant vegetable stock, pepper, and perhaps a few more fresh herbs, if desired. Return the fillets to the sauce and let it warm for a few minutes, then serve. Serve with rice or baguette and a green salad with a tangy dressing or vinaigrette.