Stuffed Chicken Breast Wrapped in Ham
by Tavolino
Tender chicken breast fillet, stuffed with an aromatic cream of sun-dried tomatoes, pine nuts, and basil, wrapped in savory ham. A sophisticated dish that stays especially juicy thanks to the ham wrapping.
Ingredients
- Chicken breasts 4 pieces (150-175 g each)
- Ham (air-dried) 12 slices
- Sage leaves 16 pieces
- Salt to taste
- Pepper to taste
- Butter (for searing) 2 tbsp
- Sun-dried tomatoes 8 pieces
- Basil 1 bunch
- Pine nuts 4 tbsp
- Shallot 1 piece
- Heavy cream 100 g
- Butter (for filling) 1 tbsp
Preparation
- 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
Puree everything into a fine, firm paste and season with salt and pepper to taste.
- 3
Carefully cut a pocket into the side of each of the 4 chicken breasts.
- 4
Stuff the chicken breasts with the prepared filling.
- 5
Top each breast with a total of 16 sage leaves, then season with salt and pepper.
- 6
Lay out 3 slices of ham slightly overlapping, place the chicken breast on top, and roll up tightly.
- 7
Press the rolls gently so the ham wrapping holds.
- 8
Heat some butter in a pan and briefly sear the chicken breasts on all sides.
- 9
Place the seared breasts in a baking dish and cook in a preheated oven at 165 °C for 12 to 15 minutes.