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🍽️ Chicken Breast Wrapped in Ham
772 kcal · 30 min · 4 servings
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Ingredients
- 2 chicken breast fillets
- 150 g mozzarella (1 ball)
- 4 fresh sage leaves
- salt
- pepper (from the mill)
- 2 large slices Parma ham
- 50 ml dry white wine
- 2 shallots
- 2 beef tomatoes
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 small can white beans (240 g drained weight)
- 2 tbsp cream cheese
- 2 tbsp finely chopped basil
Instructions
- 1. Use a sharp knife to cut a pocket horizontally into each fillet.
- 2. Take the mozzarella out of the package.
- 3. Let the mozzarella drain.
- 4. Cut the mozzarella into four thick slices.
- 5. Fill each pocket with two mozzarella slices.
- 6. Add two sage leaves.
- 7. Season the filling with salt and pepper.
- 8. Wrap each piece in Parma ham.
- 9. Secure the ham with toothpicks.
- 10. Place everything in a greased baking dish.
- 11. Add white wine.
- 12. Bake in the preheated oven at 200 degrees on the middle rack for 15 minutes.
- 13. Peel the shallots.
- 14. Chop the shallots finely.
- 15. Blanch the tomatoes briefly in boiling water.
- 16. Shock the tomatoes in cold water.
- 17. Peel the tomatoes.
- 18. Halve the tomatoes.
- 19. Remove the core.
- 20. Dice the tomatoes.
- 21. Sweat the shallots in hot oil until translucent.
- 22. Stir in the tomatoes and vinegar.
- 23. Let the mixture simmer for five minutes.
- 24. Drain the beans.
- 25. Rinse the beans.
- 26. Let the beans drip dry.
- 27. Warm the beans in the sauce.
- 28. Finally, season with salt and pepper.
- 29. Remove the meat from the dish.
- 30. Wrap the meat in aluminum foil.
- 31. Keep the meat warm.
- 32. Strain the wine sauce.
- 33. Bring the liquid to a boil.
- 34. Reduce the liquid by half.
- 35. Stir cream cheese and basil into the beans.
- 36. Place the stuffed chicken breasts on the plates.
- 37. Pour the sauce over the chicken breasts.
- 38. Serve the bean mixture alongside.
Nutrition per serving
- kcal: 772
- Protein: 76 g · Fett/Fat: 41 g · Carbs: 18 g