Chicken Tallegio

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 large chicken breasts
• 4 thin slices brie cheese (use tallegio if you find)
• 4 slices parma ham
• 16 sage, leafs (fresh)
• 2 tablespoons olive oil
• 1 tablespoon butter
• 300 ml chicken stock
• 4 tablespoons double cream
• 2 tablespoons wine

Recipe

• 1 pound flat the chicken breasts and put them on a plate. pound the tenderloins. keep the chicken breast pounded side up and patch any holes with the tenderloins. ( the tenderloins are those two dangling strips of exess meat on the inside of the breast).
• 2 grind some pepper on top and lay a slice of tallegio lenghtways in the centre.
• 3 starting at the shortest end, roll the chicken into a sausage shape with the cheese enclosed in the centre. repeat with remaining rolls.
• 4 put a slice of parma ham on the board and arrange 4 sage leaves evenly spaced on top. lay a chicken roll, seam side down and wrap prociutto loosely around the chicken. the sage leaves will show through the wafer thin parma ham making the rolls more attractive.
• 5 heat the oil and butter in a large frying pan, add the chicken rolls and cook 3 minutes on each side ( 4 sides kind of) then cook a further 3 minutes for a total of 15 minutes.
• 6 remove from heat and add the wine and stock to the pan, scraping the bottom of the frying pan with a wooden spoon. boil for 2 minutes then add the cream.
• 7 return the chicken to the pan and simmer for 3 minutes, spooning the sauce over the chicken. turn off heat and rest the chicken for 2 minutes.
• 8 serve in warmed plates with sauce spooned over it. serve with baby boiled potatoes and green beans.