Chicken breast stuffed with sage cheese

Method

1. Preheat the oven to 190°C/gas 5.

2. Take the chicken breast, season it with salt and freshly ground pepper, and make a cavity in it, using a small sharp knife.

3. Fill the cavity with the sage cheese. Wrap the breast up in the Parma ham slices and place on a roasting tray.

4. Roast the chicken for 20 minutes until cooked through.

5. Meanwhile, heat the oil for deep-frying in a saucepan. Add the sage leaves and fry until crispy. Remove with a slotted spoon and drain on kitchen paper.

6. Toss together the salad leaves and sun-dried tomatoes. Dress the salad with olive oil, lemon juice and salt and freshly ground pepper.

7. Place the salad on a serving plate. Top with the roast chicken breast, sprinkle over the deep-fried sage leaves and serve at once.