Parma-wrapped chicken

Method

1. Preheat the oven to 180°C/gas 4.

2. Lay out the chicken breast and season with salt and freshly ground black pepper.

3. Spread the sun-dried tomatoes evenly between the two breasts and top with 2 sage or basil leaves on each.

4. Wrap 2 slices of Parma ham around each chicken breast and transfer them to an ovenproof dish.

5. Pour over the wine and cover with kitchen foil.

6. Cook for 30 minutes. If you prefer a golden top, remove the foil for the last 5 minutes of cooking time.

7. Remove the chicken from the foil and keep warm. Stir the crème fraîche into the cooking juices, to give a loose creamy sauce. Season and serve immediately with the chicken breasts.

Comments                        add a comment

I tried this recipe- very tasty and easy to follow. Only problem was that I found that there was a bit too much wine used so it made the final sauce a bit too overpowering.

Ingredients

2 skinless chicken breasts, free range or organic if possible
Salt, and freshly ground black pepper
2-4 Sage, or basil leaves
4 Sun-dried tomatoes, finely chopped
4 slices of Parma ham
175ml White wine
3-4 tbsp crème fraîche

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