Stuffed chicken breast wrapped in ham

Ingredients for 4 servings:

• 4 skinless chicken breasts, approx. 150 – 175 g each
• 12 slice(s) ham, air-dried, of equal size, not too short
• 16 sage leaves
• salt and pepper
• Butter for frying
• 8 tomatoes, dried, finely chopped
• 1 bunch basil, fresh
• 4 tbsp pine nuts, roasted
• 1 shallot(s), finely chopped, sautéed in butter
• 100 g cream
• 1 tbsp butter
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

For the filling, place all ingredients in a blender and puree until a slightly firm mixture forms. Season to taste. Carefully cut a pocket in the side of the chicken breasts and fill with the mixture. Cover each side of the breasts with two sage slices, season with salt and pepper. Now place three slices of ham next to each other long sides, slightly overlapping. The ham should fit snugly across the chicken breast. Roll the breast tightly with the slices and press the ham down lightly. Be careful not to squeeze out the filling. Briefly fry the rolled breasts on all sides in butter, not too hot. Turn carefully so the ham doesn’t come off, then place in the oven preheated to approximately 165°C (top/bottom heat). Cook for 12-15 minutes, depending on the thickness, turning once. If you are unsure, you can cut a breast crosswise. The optimal point is when the meat is just cooked through but still very juicy. If you cook it too long, it gets tough. I serve it with French le Puy lentils (see my recipe: Quail Breasts with Lukewarm Lentils). You can also use various types of peppers braised in olive oil. I serve the vegetables in a deep, large casserole dish and place the breasts, each sliced ​​in three, on top. A sauce made from a reduced stock and wine with thickened cold butter will further refine the recipe. This should be served separately, however, as it would otherwise disappear into the vegetables. The filling makes a sauce almost unnecessary, however. Of course, you can also serve the dish directly on plates.