1. 1

   Step 1

   For the filling, place the 8 sun-dried tomatoes, 1 bunch of basil, 4 tbsp pine nuts, 1 shallot, 100 g heavy cream, and 1 tbsp butter into a blender.

2. 2

   Step 2

   Puree everything into a fine, firm paste and season with salt and pepper to taste.

3. 3

   Step 3

   Carefully cut a pocket into the side of each of the 4 chicken breasts.

4. 4

   Step 4

   Stuff the chicken breasts with the prepared filling.

5. 5

   Step 5

   Top each breast with a total of 16 sage leaves, then season with salt and pepper.

6. 6

   Step 6

   Lay out 3 slices of ham slightly overlapping, place the chicken breast on top, and roll up tightly.

7. 7

   Step 7

   Press the rolls gently so the ham wrapping holds.

8. 8

   Step 8

   Heat some butter in a pan and briefly sear the chicken breasts on all sides.

9. 9

   Step 9

   Place the seared breasts in a baking dish and cook in a preheated oven at 165 °C for 12 to 15 minutes.

   Timer 15 min

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