Chicken Breast with Parmesan Ham Crust and Creamy Peas

Ingredients

• 4 chicken breast fillets
• Salt
• Pepper (freshly ground)
• 8 sage leaves
• 4 large slices of parmesan ham
• 350 g sugar snap peas
• 150 g Frozen Peas
• 1 Spring onion
• 1 Tbsp clarified butter
• 125 ml broth
• 50 g Heavy cream
• 2 tbsp lemon juice
• sage for garnish

Instructions

1. 1.

   Wash the meat, pat dry, season with salt and pepper, and place two sage leaves on each fillet.

2. 2.

   Wrap each fillet in a slice of parmesan ham and secure with toothpicks.

3. 3.

   Rinse sugar snap peas, trim, and boil with frozen peas in salted water for about 5 minutes. Drain, rinse under cold water, and let drain.

4. 4.

   Wash the spring onion, trim, and cut into small pieces.

5. 5.

   Heat clarified butter, sear the meat on each side over medium heat for 5 minutes, remove and keep warm.

6. 6.

   Add broth and cream to the pan, then add sugar snap peas, frozen peas, and spring onion. Stir, heat through, and season with salt, pepper, and lemon juice. For serving, slice the fillets thickly, arrange over the creamy peas, and garnish with sage.