A classic Italian dish, but we have economised it. Instead of veal we used chicken breast fillets and in place of Parma Ham we used thinly sliced sandwich ham.
YOU WILL NEED
- 4 chicken breast fillets
- Ina Paarman’s Chicken Spice
- sage leaves
- 8 thin slices of ham
- ½ cup (125 ml) white wine or apple juice
- 1 x 25 g Ina Paarman’s Liquid Chicken Stock
- ¼ cup (60 ml) water
Split breasts in half lengthways.
Bat out very thinly between 2 layers of clingfilm. You will get 8 portions.
Season lightly with Chicken Spice. Place 2 sage leaves on each chicken portion.
Cover with ham.
Fold over and secure another sage leaf with a toothpick to the top of the ‘parcel’.
Heat 2 T (30 ml) of butter in a frying pan and brown chicken (sage side first), for ± 2 minutes on each side. Remove and keep warm.
Deglaze the pan with white wine or apple juice until only ± 3 T (45 ml) remain.
Squeeze one sachet of Chicken Stock into the pan.
Add water and bring to the boil. Remove pan from the heat.
Beat in 2 T (30 ml) of butter, cut into blocks (away from the heat).
Return the chicken to the pan, turn briefly in the sauce and serve.
Delicious with mashed potatoes and steamed fine green beans.
If using apple juice, add 1 T (15 ml) of lemon juice before reducing it down.