Parma-Wrapped Chicken

1. 1

   Preheat the oven to 350F

2. 2

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

3. 3

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

4. 4

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

5. 5

   Pour over the wine and cover with kitchen foil.

6. 6

   Cook for 30 minutes.

7. 7

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

8. 8

   Remove the chicken from the foil and keep warm.

9. 9

   Stir the creme fraiche into the cooking juices, to give a loose creamy sauce.

10. 10

    Season and serve immediately with the chicken breasts.

* Per serving · 4 servings · Values may vary.

No additional tips available.