Chicken Breast Stuffed with Ham and Green Beans
Rinse the potatoes and cook with peels on in boiling salted water for about 20 minutes. Drain and let cool, then halve. Trim the green beans, rinse and blanch for about 6 minutes in boiling salted water. Dunk in ice water and drain.
In the meantime, rinse the chicken breast fillets, pat dry with paper towels and pound flat. Cut the ham slices in half and top the chicken. Put the beans in bundles on the ham and roll up the chicken over the filling. Secure with toothpicks and season with salt and pepper. Preheat the oven to 180°C (approximately 350°F) convection.
Melt the butter in a pan and brown the chicken rolls on all sides. Place in a baking dish and cook for about 20 minutes in the preheated oven. Deglaze the pan with the white wine and the crushed tomatoes, boil down to about half and season with salt, sugar and pepper.
Meanwhile, heat the olive oil in a pan and cook the potatoes and almonds 5-7 minutes. Season with salt and pepper. Take the chicken rolls from the oven and cut in half diagonally. Serve on plates with potatoes, almonds and tomato sauce. Garnish with arugula.