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🍽️ Chicken Breast Stuffed and Wrapped in Ham

421 kcal · 55 min · 4 servings

Ingredients

• 4 chicken breasts (boneless, skinless, approx. 150 - 175 g each)
• 12 slices ham (air-dried, same size, not too short)
• 16 sage leaves
• salt and pepper
• butter (for frying)
• 8 tomato(es), dried (small chopped)
• 1 bunch basil (fresh)
• 4 tbsp pine nuts (roasted)
• 1 shallot(es) (small chopped, sweated in butter)
• 100 g cream
• 1 tbsp butter
• salt and pepper

Instructions

1. 1. Put all filling ingredients into a blender.
2. 2. Blend the mixture very finely until a firm mass forms.
3. 3. Season the mixture to taste.
4. 4. Carefully cut a pocket into the side of the chicken breasts.
5. 5. Fill the pockets with the prepared mixture.
6. 6. Place two sage leaves on each side of the breast.
7. 7. Season the breast with salt and pepper.
8. 8. Lay three ham slices slightly overlapping each other.
9. 9. Position the chicken breast across the ham.
10. 10. Roll the breast tightly in the ham.
11. 11. Press the ham wrap slightly.
12. 12. Make sure the filling is not pushed out.
13. 13. Sear the rolled breasts in butter on all sides briefly.
14. 14. Use not too high heat.
15. 15. Turn the breasts carefully so the ham wrap does not tear.
16. 16. Preheat the oven to 165 degrees Celsius with top and bottom heat.
17. 17. Place the breasts in the preheated oven.
18. 18. Cook the breasts for 12 to 15 minutes depending on thickness.
19. 19. Turn the breasts once during the cooking time.
20. 20. Cut one breast through the middle for testing.
21. 21. The optimal point is reached when the meat is just cooked through but still very juicy.
22. 22. If you cook it too long, the meat will become tough.

Nutrition per serving

• kcal: 421
• Protein: 53 g · Fett/Fat: 20 g · Carbs: 6 g