Chicken Breast Wrapped in Parma Ham

Ingredients

• 2 chicken breast fillets
• 150 g mozzarella (1 ball)
• 4 fresh sage leaves
• Salt
• Pepper (freshly ground)
• 2 large slices of Parma ham
• 50 ml dry white wine
• 2 shallots
• 2 beef tomatoes
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 small can of white beans (240 g drained weight)
• 2 tbsp cream cheese
• 2 tbsp finely chopped basil

Instructions

1. 1.

   Slice a pocket across each fillet with a sharp knife. Drain the mozzarella and cut it lengthwise into four thick slices.

2. 2.

   Fill each pocket with two mozzarella slices and two sage leaves. Season, wrap with Parma ham, and secure with toothpicks. Place in a greased baking dish, pour over white wine, and bake at 200°C (medium) for 15 minutes.

3. 3.

   Peel and finely chop the shallots. Briefly blanch the tomatoes, shock them, peel, quarter, core, and dice.

4. 4.

   Sauté the shallots in hot oil until translucent, add tomatoes and vinegar, and simmer for 5 minutes. Drain, rinse, and dry the beans, then warm them in the sauce and season with salt and pepper.

5. 5.

   Remove the meat, wrap it in foil, and keep warm. Strain the wine reduction through a sieve, bring to a boil, and reduce by half. Stir in cream cheese and basil, then fold into the bean mixture.

6. 6.

   Arrange the stuffed chicken breasts on plates, pour over the sauce, and serve with the bean garnish.