You will need
4 chicken breast fillets
Ina Paarman’s Chicken Spice
sage leaves
8 thin slices of ham
toothpicks
butter
½ cup (125 ml) white wine or apple juice
1 x 25 g Ina Paarman’s Liquid Chicken Stock
¼ cup (60 ml) water
If using apple juice, add 1 T (15 ml) of lemon juice before reducing it down.
Method
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.
